Best 4 Oat Flour Pumpkin Bread Recipes
Indulge in the delightful symphony of flavors with our exquisite Oat Flour Pumpkin Bread and its delectable variations. This wholesome treat is a perfect fusion of warm, autumnal spices, the natural sweetness of pumpkin, and the wholesome goodness of oat flour. Savor the classic version, where each bite is a harmonious blend of comforting pumpkin and aromatic spices.
For those seeking a touch of indulgence, the Chocolate Chip Oat Flour Pumpkin Bread is an irresistible choice. The addition of rich, gooey chocolate chips elevates this classic bread to a new level of decadence. For a burst of fruity sweetness, the Cranberry Oat Flour Pumpkin Bread is a delightful option. Tangy cranberries add a vibrant contrast to the warm flavors of pumpkin and spices, creating a delightful medley of flavors.
If you prefer a gluten-free alternative, the Gluten-Free Oat Flour Pumpkin Bread is a perfect choice. With a blend of gluten-free flours and the same delicious pumpkin-spice combination, this bread is a delightful treat for those with dietary restrictions.
Lastly, for a unique twist on this classic treat, the Zucchini Oat Flour Pumpkin Bread is a creative and flavorful option. The addition of grated zucchini adds a moist, tender texture and a subtle vegetal sweetness that perfectly complements the pumpkin and spices.
No matter which variation you choose, these Oat Flour Pumpkin Bread recipes promise a delightful and satisfying experience. Embark on a culinary journey filled with warm aromas, comforting flavors, and the goodness of wholesome ingredients.
PUMPKIN PIE-OAT FLOUR MUFFINS
I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.
Provided by Lauren Munos Wylie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
- Spoon batter into the prepared muffin tin, filling cups 3/4 full.
- Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 205.8 mg, Sugar 21.8 g
OAT FLOUR PUMPKIN BREAD
the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.
Provided by Ozlem
Categories Quick Breads
Time 40m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs in a large bowl.
- Process the oat meal into flour in a coffee grinder.
- Add the remaining ingredients to the beaten eggs.
- Bake at 350F for 20-25 minutes.
PUMPKIN OAT BREAD
Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.
Provided by happiestmama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 22
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size.
- Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats.
- Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter.
- Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.8 g, Cholesterol 33.8 mg, Fat 8.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 211.5 mg, Sugar 11.2 g
PUMPKIN OAT BREAD
This is my favorite pumpkin bread. There is obviously no shortage of pumpkin bread recipes here, as I had to look through a lot of pages to check for a duplicate before posting, but I love the addition of oats in this one. I clipped the recipe from a magazine several years ago and don't have the source, but think it may have been from Libby's.
Provided by GaylaJ
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt in large bowl.
- Beat eggs, pumpkin, sugars, milk, and oil in large mixer bowl on medium speed until combined.
- Beat flour mixture into pumpkin mixture on low speed just until blended; stir in nuts.
- Spoon into 2 greased 9 x 5 x 3-inch loaf pans.
- Bake in preheated 350F oven for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes; remove to wire racks to cool completely.
- NOTE: For mini loaves, prepare as directed and pour batter into 6 greased 5 5/8 x 3 1/4 mini loaf pans.
- Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 317.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 33.4, Sodium 216.9, Carbohydrate 51.5, Fiber 1.4, Sugar 31.5, Protein 5
Tips:
- Pumpkin Puree: Use fresh pumpkin puree for the best flavor and texture. You can make your own pumpkin puree by roasting a pumpkin and blending it until smooth, or you can use canned pumpkin puree.
- Oat Flour: Make sure to use finely ground oat flour for a smooth bread texture. You can grind your own oat flour in a blender or food processor, or you can buy it pre-ground.
- Spices: The spices in this recipe are essential for the classic pumpkin bread flavor. You can adjust the amount of spices to your liking, but don't omit any of them.
- Nuts and Seeds: Nuts and seeds add a nice crunch and flavor to pumpkin bread. You can use any type of nuts or seeds that you like, such as walnuts, pecans, sunflower seeds, or chia seeds.
- Baking Time: Be sure to check the bread for doneness before removing it from the oven. A toothpick inserted into the center of the bread should come out clean when it's done.
Conclusion:
This oat flour pumpkin bread is a delicious and healthy fall treat. It's perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a hint of spice. The oat flour gives the bread a slightly nutty flavor and a hearty texture. This bread is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.
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