I tried this pumpkin bread made with oat flour as another way to get more fiber in my diet. With SIBO, a lot of vegetables with fiber make me feel sick so this is a good alternative. The recipe actually turned out pretty moist on the inside even though it is quite sticky. It’s a good flour alternative. It would be good with come coconut whipped cream or something slightly sweet to go with it. I don’t have too many photos to go with this post, just a couple to show what a slice of pumpkin bread looks like.
Oat Flour Pumpkin Bread
Servings 1 Loaf
Equipment
- Standard Bread Pan
- Large Mixing Bowl
Ingredients
- 2 & 3/4 cups Oat Flour (can make from 3 cups oats ground up)
- 1 cup Pumpkin Puree
- 1/4 cup Unsweetened Nut Milk
- 1/2 cup Honey
- 2 Eggs
- 1 & 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
Instructions
- Preheat oven to 350F degrees.
- In a large bowl, mix together eggs, pumpkin, and nut milk. Mix in honey after.
- In another bowl, mix the oat flour, cinnamon, salt, baking powder, and baking soda.
- Add dry mix to the wet mix.
- Use cooking spray to oil the bread pan.
- Put on the top rack of the oven (or middle) and bake for 40-45 minutes until a toothpick comes out clean.
- Cool the bread before serving.