Gluten-Free Pumpkin Oat Bread

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.

• Ready In: 1 hr 5 mins
• Serves: 24-30
• Yields: 6 small loaves

Ingredients

• 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)

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.