GLUTEN-FREE PUMPKIN OAT BREAD

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Gluten-Free Pumpkin Oat Bread image

Another recipe I have "de-glutened" for my son...a yummy way for us to celebrate Autumn. I found that this particular bread batter bakes better in the small (disposable) foil loaf pans rather than regular sized loaf pans. The perfect gift for neighbors, teachers, friends. I live in the Mile High City, so those not at altitude might need to tweak the leavening (baking soda, baking powder, salt) a bit.

Provided by gemini jodi

Categories     Quick Breads

Time 1h5m

Yield 6 small loaves, 24-30 serving(s)

Number Of Ingredients 18

4 eggs
1 1/2 cups brown sugar
15 ounces pumpkin, or
2 cups pumpkin puree
1 cup applesauce
1/2 cup canola oil
1 cup gluten-free oats
1/2 cup liquid (apple juice, milk, water, your choice)
4 cups gluten-free baking mix (I swear by Pamela's)
2 teaspoons baking soda
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray or prep 6 small loaf pans.
  • In small bowl, combine oats and liquid (I prefer apple cider), set aside.
  • In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
  • In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
  • Slowly add dry ingredients to wet ingredients, mix until well combined.
  • Divide batter equally into 6 prepped loaf pans.
  • Bake 30-40 minutes.

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