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

    Average Rating:

    2 Total Reviews

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    • 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!

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    • 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.

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    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
    46%
    Total Fat 14.9 g
    23%
    Saturated Fat 10.4 g
    52%
    Cholesterol 52.8 mg
    17%
    Sodium 298.3 mg
    12%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 3.8 g
    15%
    Sugars 19.1 g
    76%
    Protein 5.6 g
    11%

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