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Recipes
Gluten-Free Pumpkin Oatmeal Bread

15 INGREDIENTS • 10 STEPS • 1HR

Gluten-Free Pumpkin Oatmeal Bread

Recipe
4.3
3 ratings
Pumpkin Oatmeal Bread is a simple, yet wholesome breakfast or homemade gift to give for holidays. You can’t beat this delicious healthy combo; rolled oats, pure pumpkin, honey, cinnamon, and toasted nuts or dark chocolate chips to top. This pumpkin oatmeal bread is gluten-free, dairy-free, and ready in 45 minutes.
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Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.
http://www.cottercrunch.com/
Pumpkin Oatmeal Bread is a simple, yet wholesome breakfast or homemade gift to give for holidays. You can’t beat this delicious healthy combo; rolled oats, pure pumpkin, honey, cinnamon, and toasted nuts or dark chocolate chips to top. This pumpkin oatmeal bread is gluten-free, dairy-free, and ready in 45 minutes.
1HR
Total Time
$2.47
Cost Per Serving
Ingredients
Servings
6
us / metric
Gluten-Free Rolled Oats
1 cup
Gluten-Free Rolled Oats
Gluten-Free All-Purpose Flour
2/3 cup
Gluten-Free All-Purpose Flour
Coconut Sugar
1/2 cup
Coconut Sugar
or Brown Sugar
Baking Soda
1 tsp
Baking Soda
Kosher Salt
as needed
Ground Cinnamon
2 tsp
Ground Cinnamon
Coconut Milk
4 Tbsp
Coconut Milk
or Almond Milk
Large Egg
4
Farmhouse Eggs® Large Brown Eggs
2 whole eggs, 2 egg whites
Molasses
1 Tbsp
Dark Chocolate Chips
1 handful
Assorted Nuts
2 Tbsp
Assorted Nuts, chopped
Honey
to taste
Nutrition Per Serving
VIEW ALL
Calories
373
Fat
10.8 g
Protein
9.6 g
Carbs
61.6 g
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Gluten-Free Pumpkin Oatmeal Bread
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author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.
http://www.cottercrunch.com/

Author's Notes

Keeps well in the fridge for 7-10 days or freezer for 6 weeks. If you are using a 9×5 pan, the bread will bake faster.
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C). Grease or line a bread pan.
step 2
Place your Gluten-Free Rolled Oats (1 cup) in a blender or coffee grinder and blend until a mealy flour is formed. Pour into a large bowl.
step 2 Place your Gluten-Free Rolled Oats (1 cup) in a blender or coffee grinder and blend until a mealy flour is formed. Pour into a large bowl.
step 3
Next, add Gluten-Free All-Purpose Flour (2/3 cup), Baking Soda (1 tsp), Kosher Salt (as needed), Coconut Sugar (1/2 cup), and Ground Cinnamon (2 tsp) to the ground oats; mix together.
step 4
In a blender or small bowl, whisk your Farmhouse Eggs® Large Brown Eggs (4) until fluffy. Place in a small bowl and add in your Coconut Milk (4 Tbsp). Mix gently.
step 5
Fold in your egg milk mix with the dry ingredients. Last, add your Canned Pumpkin Purée (1 cup), Molasses (1 Tbsp), Vanilla Extract (1 tsp), and Apple Cider Vinegar (1 tsp). Gently stir until batter until blended.
step 6
Add Dark Chocolate Chips (1 handful) to the mixture. Pour in a lined bread pan.
step 7
Add a few tablespoons of rolled oats and Assorted Nuts (2 Tbsp), drizzle with Honey (to taste), and place in oven for about 30 minutes. Check a little earlier just in case your oven bakes faster.
step 8
Cover with foil and bake and addition 10-15 minutes or until center of the bread comes out clean with a tooth pick.
step 9
Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve, or keep for future. Wrap in foil and keep in fridge or freezer.
step 9 Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve, or keep for future. Wrap in foil and keep in fridge or freezer.
step 10
Enjoy!
step 10 Enjoy!
Tags
view more tags
Breakfast
Dairy-Free
American
Gluten-Free
Bread
Christmas
Healthy
Shellfish-Free
Fall
Vegetarian
Dessert
Pumpkin
Thanksgiving
Winter
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