Gluten Free Pumpkin Cranberry Bread Made With Oats
Ingredients
1 cup of pumpkin
½ cup agave nectar
2 eggs
¼ cup of water
2 tbsp apple sauce
2 tbsp coconut oil (no need to melt)
280 grams of oat flour (you could also use 140 g of oats and 140 g of almond meal if desired, 280 g is about 2¾ cups of oat flour, we grind oats in a blender-could use 2 cups of traditional bread flour instead)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp ginger
⅛ tsp cloves
1 cup chopped or whole cranberries (if you chop them, the berries will be more evenly distributed)
1½ tsp psyllium husk*
*Psyllium is used as a binding agent. Oat flour can be a little gummy. This helps to absorb some of that, as It's high in fiber. Psyllium takes the place of xantham gum in gluten free baking. You can make this without it, it just may be a little gummy, but still taste great. If you are making with traditional flour, omit.
Instructions
Mix dry ingredients together
Blend eggs, sugar, pumpkin, and apple sauce together in a mixing bowl
Add in ½ dry ingredients, adding in water and remaining dry ingredients
Hand mix in cranberries
Pour into greased loaf pan-this will make about 3 cups of batter, 1 large 9x5 pan or 8x4, or 3 small loaf pans-we made 1 8x4 (2 cups batter) and 1 mini loaf (1 cup batter)
Bake at 350 until knife inserted comes out clean (time will vary depending on pan size, about 25 min for 8x4)
Notes
160% of Vitamin A in entire recipe
Nutrition Information
Serving size: 1/12 Calories: 141 Fat: 4.3 g Carbohydrates: 22 g Fiber: 2.6 g Protein: 3.6 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-snacks/pumpkin-cranberry-bread-gluten-dairy-free/