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Servings:

Gluten-Free Pumpkin Oatmeal Bread

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.

Total Time

1hr

4.3

3 Ratings

Author: Cotter Crunch

Servings:

Ingredients

•

1 cup

Gluten-Free Rolled Oats

•

2/3 cup

Gluten-Free All-Purpose Flour

•

1/2 cup

Coconut Sugar

or Brown Sugar

•

1 tsp

Baking Soda

•

1/4 tsp

Kosher Salt

•

2 tsp

Simply Organic Cinnamon, Ground

•

4 Tbsp

Coconut Milk

or Almond Milk

•

Farmhouse Eggs® Large Brown Eggs

•

1 cup

Canned Pumpkin Purée

•

1 Tbsp

Molasses

•

1 tsp

Vanilla Extract

•

1 tsp

Apple Cider Vinegar

•

1 handful

Dark Chocolate Chips

(optional)

•

2 Tbsp

Assorted Nuts , chopped

•

to taste

Honey

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease or line a bread pan.

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.

Next, add Gluten-Free All-Purpose Flour (2/3 cup) , Baking Soda (1 tsp) , Kosher Salt (1/4 tsp) , Coconut Sugar (1/2 cup) , and Simply Organic Cinnamon, Ground (2 tsp) to the ground oats; mix together.

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.

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.

Add Dark Chocolate Chips (1 handful) to the mixture. Pour in a lined bread pan.

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.

Cover with foil and bake and addition 10-15 minutes or until center of the bread comes out clean with a tooth pick.

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.

10.

Enjoy!

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.

Nutrition Per Serving

CALORIES

373

FAT

10.8 g

PROTEIN

9.6 g

CARBS

61.6 g