Oat Flour Pumpkin Bread

Total Time
40mins
Prep 15 mins
Cook 25 mins

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

Ingredients Nutrition

Directions

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

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!

Chef mayflower October 07, 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.

poette September 21, 2013