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Gluten Free Pumpkin Oatmeal Bread

Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays and you can add in any fixins! Cranberry, chocolate chips, you name it! Ready in 30 minutes and with simple ingredients and dairy free option.

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Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays and you can add in any fixins! Cranberry, chocolate chips, you name it! Ready in 30 minutes and with simple ingredients and dairy free. cottercrunch.com

I have a small confession. This week was the first week in about a month that I actually bought a can of pumpkin. I really don’t use it that much. Shocking I know. The pumpkin spice is a whole different story. And squash, well, we stock up on that daily.

So anyway, the three reasons why I bought a can of pumpkin this week. Let me entertain you with the reasons why.

1. It was on sale. And you know I’m all about the budget friendly foods.

2. The Kiwi had a huge week of training (base training) and we definitely needed more good quick fuel in the house (see recipes below).

3. And my last reason is kind of pathetic, but true. I burned my mouth last weekend and about the only thing I could eat for a few days was pumpkin puree, smoothies, yogurt, oatmeal, and eggs.

Hence the pumpkin bread baking this week! But I’m guessing you don’t mind because most about 95% of you out there are IN LOVE with pumpkin anyways.  Might as well keep feeding the addiction, right?

So here is my favorite pumpkin bread recipe I made this week. A super duper nutritious and easy to make.

Gluten free PUMPKIN Oatmeal Bread

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Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays and you can add in any fixins! Cranberry, chocolate chips, you name it! Ready in 30 minutes and with simple ingredients.

Yields 6-8

Gluten Free Pumpkin Oatmeal Bread

Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays and you can add in any fixins! Cranberry, chocolate chips, you name it! Ready in 30 minutes and with simple ingredients and dairy free option. www.cottercrunch.com

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1/4 cup coconut milk or milk of choice
  • 1 egg
  • 1/4 cup egg white
  • 1 cup pumpkin puree
  • 1 cup GF oats ( I used love grown super Oats with chia, seeds, nuts, etc.) If you have regular oats, maybe add in a couple tbsp crushed nuts or seeds or chia.
  • 1/3 cup almond meal (can also use other flour or coconut flour)
  • 1/4 cup brown sugar or coconut sugar
  • 2 tbsp molasses (optional)
  • 1 tsp baking soda
  • dash of salt
  • 2 tsp cinnamon
  • Optional - 1/3 cup enjoy life chocolate chips or cranberries

Instructions

  1. Preheat oven to 375F. Grease or oil a baking pan.
  2. Combine your egg and milk first, whisk together then add in your pumpkin.
  3. Fold in your dry ingredients. Mix batter until blended. pour in greased 9x5x3 bread pan or brownie pan will work too.
  4. Cook at 375F for about 30 minutes. Check a little earlier just in case your oven bakes faster.
http://www.cottercrunch.com/gluten-free-pumpkin-oatmeal-bread/

Image may be NSFW.
Clik here to view.
Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays and you can add in any fixins! Cranberry, chocolate chips, you name it! Ready in 30 minutes and with simple ingredients.

Image may be NSFW.
Clik here to view.
Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays and you can add in any fixins! Cranberry, chocolate chips, you name it! Ready in 30 minutes and with simple ingredients.

Eat up, but be sure not to turn orange.

Favorite way to use pumpkin?

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Pumpkin is so heavenly to bake with! This Gluten Free Pumpkin Oatmeal Bread is great for holidays and you can add in any fixins! Cranberry, chocolate chips, you name it! Ready in 30 minutes and with simple ingredients and dairy free option. www.cottercrunch.com

 

The post Gluten Free Pumpkin Oatmeal Bread appeared first on Cotter Crunch.


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