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    You are in: Home / Recipes / Oat Flour Pumpkin Bread Recipe
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    Oat Flour Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Ozlem's Note:

    the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.

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    Serves: 8



    Units: US | Metric


    1. 1
      Beat the eggs in a large bowl.
    2. 2
      Process the oat meal into flour in a coffee grinder.
    3. 3
      Add the remaining ingredients to the beaten eggs.
    4. 4
      Bake at 350F for 20-25 minutes.

    Ratings & Reviews:

    • on October 07, 2013


      I loved this recipe! I had made it into muffins and of course had to add walnuts . I just found out today that they freeze well so will be looking forward to making these for years to come. Thanks! Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2013


      Made this recipe for bars because my husband had to bring bars to an event today and I didn't want to use my expensive gluten free flours. The batter tasted very bland after we mixed it up. My husband made a face and proclaimed it was awful. I added lots more spices, some vanilla stevia and a pinch of sea salt, plus some extra dark chocolate chips. After lots of tinkering to make it sweeter and more flavorful, I spread it in a 9x13 pan and baked for about 25 minutes. I topped it with some frosting and it wasn't bad by then but not the usual standard of what I bake at all. Sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oat Flour Pumpkin Bread

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 290.9
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 10.4 g
    Cholesterol 52.8 mg
    Sodium 298.3 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 3.8 g
    Sugars 19.1 g
    Protein 5.6 g

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