Gluten-Free Pumpkin Oat Bread

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

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

5 5

This bread was great! Everyone in the family loved it, and it didn't even seem gluten free. It was moist, soft, and delicious! For the GF flour mix I used equal parts sorghum, white rice, and tapioca flours. I also used small pans as suggested and it baked well. I also happen to live at a higher altitude, so apparently the leavening was perfect. Definitely saving this recipe!