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Pumpkin bread recipe oat flour. I used oat flour instead of all purpose flour. download i made this photo by peggy a. Add the pecans and pulse until finely ground, then add the coconut oil and pulse until incorporated. Web ingredients 2 cups whole oat flour (or 3 cups ground rolled oats) 1 cup almond flour (almond meal) 1 cup pumpkin puree 1/4 cup willa's oat milk ½ cup maple syrup (or honey) 2 eggs 1 tsp vanilla extract 2 tsp cinnamon (or pumpkin pie spice) ½ teaspoon sea salt 1 teaspoon baking soda ½ teaspoon baking powder

Gluten free, nut free, dairy free. Remove the pan from the oven and set aside to cool at room temperature 1 hour. Web ingredient notes oat flour.

To continue making in the blender, add the baking powder, baking soda, pumpkin spice, and salt. Sprinkle tops with remaining 1/4 cup of. You want 2.75 cups of oat flour so.

Web preheat the oven to 180c/350f. This gluten free pumpkin bread is flourless and refined sugar free. Jump to recipe jump to video print recipe.

Pour the batter into a greased 9×5 inch loaf pan. Web add this healthy pumpkin bread recipe with oats to your list of simple meal prep breakfast ideas. It’s moist and delicious, and perfect for fall!

Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Mix together the brown sugar, oats, flour, butter, cinnamon, pumpkin spice and vanilla. Web instructions preheat oven to 350f.