Oat Flour Pumpkin Bread Food
OAT FLOUR PUMPKIN BREAD
the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.
Provided by Ozlem
Categories Quick Breads
Time 40m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs in a large bowl.
- Process the oat meal into flour in a coffee grinder.
- Add the remaining ingredients to the beaten eggs.
- Bake at 350F for 20-25 minutes.
PUMPKIN OAT BREAD
Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.
Provided by happiestmama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 22
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
- Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
- Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
- Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.8 g, Cholesterol 33.8 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 211.5 mg, Sugar 11.2 g
PUMPKIN OAT BREAD
This is my favorite pumpkin bread. There is obviously no shortage of pumpkin bread recipes here, as I had to look through a lot of pages to check for a duplicate before posting, but I love the addition of oats in this one. I clipped the recipe from a magazine several years ago and don't have the source, but think it may have been from Libby's.
Provided by GaylaJ
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
- Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
- Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
- Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
- Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes; remove to wire racks to cool completely.
- NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
- Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 317.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 33.4, Sodium 216.9, Carbohydrate 51.5, Fiber 1.4, Sugar 31.5, Protein 5
OAT FLOUR PUMPKIN BREAD
Steps:
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
- In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
- Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
- Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
- Let the mixture sit for five minutes.
- Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
- Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
- Bake for 40-45 minutes until inserted toothpick comes out clean.
- Let cool COMPLETELY so it doesn't crumble, but if you can't wait that long it will still be delicious!
Nutrition Facts : ServingSize 1 /10 of loaf, Calories 168 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 223 mg, Fiber 3 g, Sugar 15 g
PUMPKIN PIE-OAT FLOUR MUFFINS
I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.
Provided by Lauren Munos Wylie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
- Spoon batter into the prepared muffin tin, filling cups 3/4 full.
- Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 205.8 mg, Sugar 21.8 g
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