Pumpkin-Oat Bread

Name: Pumpkin-Oat Bread
Ingredients: 5.4 ounces oat flour (about 1 1/2 cups); 1.3 ounces white rice flour (about 1/4 cup); 1.05 ounces tapioca starch (about 1/4 cup); 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup fresh or canned pumpkin puree; 1/2 cup canola oil; 1/3 cup honey; 1/4 cup sugar; 2 large eggs; Cooking spray; 1 tablespoon unsalted pumpkinseed kernels; 1 tablespoon certified gluten-free quick-cooking oats

18 ingredients

3 steps

Ingredients

5.4 ounces oat flour (about 1 1/2 cups)
1.3 ounces white rice flour (about 1/4 cup)
1.05 ounces tapioca starch (about 1/4 cup)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup fresh or canned pumpkin puree
1/2 cup canola oil
1/3 cup honey
1/4 cup sugar
2 large eggs
Cooking spray
1 tablespoon unsalted pumpkinseed kernels
1 tablespoon certified gluten-free quick-cooking oats

Directions

1

Preheat oven to 350°.
2

Weigh or lightly spoon flours and tapioca starch into dry measuring cups; level with a knife. Combine flours, tapioca starch, baking powder, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine pumpkin and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with pumpkinseed kernels and oats. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.