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Author Notes: Lately, I've been experimenting with oat flour in many of my quick bread recipes. Particularly with very 'moist' quick breads, such as banana, pumpkin, and applesauce recipes, I've discovered that oat flour can be used as a substitution for wheat or all-purpose flour. I love oat flour for its slightly sweet taste as well as its high fiber content, and no 'extras' that aren't part of a standard pantry (like xantham gum) are needed —Chewthefat
Makes 2 loaves
- 3 1/2 cups oat flour
- 2 3/4 cups light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
- 15 ounces can of pumpkin puree
- 1 cup canola oil
- 1/3 cup honey
- 1/3 cup water
- 3/4 cup walnuts
- 3/4 cup dried cranberries
- Preheat the oven to 350F. Oil and line two 8x4 pans with parchment paper.
- Sift the flour, sugar, baking soda and powder, salt, and cinnamon together.
- Mix together the pumpkin, oil, honey and water
- Fold in the nuts and the cranberries
- Pour mixture into the two loaf pans. Bake for 1 hour to1 hour and 15 minutes. My loaves took about an hour before a toothpick could be extracted 'clean.' Cool for at least one hour before slicing, preferably longer.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good