Oat Flour Pumpkin Bread

Submitted by Ozlem

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

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 8 pieces
• Serves: 8

ingredients

• 2 eggs
• 2 cups oatmeal
• 1⁄3 cup coconut oil
• 1 cup canned pumpkin
• 1⁄2 cup maple syrup
• 1⁄2 cup semi-sweet chocolate chips
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove

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.

Reviews

[Peggy A.]

I swapped out the chocolate chips for craisins but otherwise followed the recipe faithfully and I love it. Did have to extend the cooking time to about 35 (used metal loaf pan). I will be making again, many times. Thanks!

 

[Chef mayflower]

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!

 

[poette]

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.