Oatmeal Pumpkin Loaf
INGREDIENTS
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2 cups oat flour (homemade form rolled oats - see directions)
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dry:
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2 cups oat flour (homemade form rolled oats - see directions)
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3/4 tsp salt
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1 heaping Tbsp baking powder
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spices: 3/4 tsp cinnamon + 1/4 tsp ginger powder + 1/8 tsp nutmeg + pinch cayenne (optional)
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*If you only have cinnamon spice on hand that is fine too!
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wet:
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1 cup almond milk (room temperature, or slightly warm)
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3 tsp ground flax seeds (or substitute with chia seeds)
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1 tsp vanilla extract
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1 1/2 cups canned unsweetened pumpkin puree
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1/3 cup coconut oil, melted (organic)
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3/4 tsp apple cider vinegar (orange juice or lemon juice is an acceptable substitute)
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1/2 cup maple syrup or agave syrup OR 1/2 cup sugar (organic turbino, raw cane sugar tested)
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1/4 tsp fresh orange zest (lemon zest works too)
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topping: sprinkle of sugar + oats + zest
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notes:
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* If your pumpkin puree is on the "wet" side, add another 3 Tbsp of puree and only use about 3/4 cup almond milk. Pumpkin puree cans will vary greatly in "wetness." A "dry" puree hold its shape in a gel-like scoop, while a wet puree is soft almost li
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* Sweetener: I made the bread once using 3/4 cup dry sugar and once using 1/2 cup maple syrup. Both worked well. I think I liked the maple syrup hint a bit more, and it was a bit smoother of a sweetness. But both were wonderful. Agave syrup could als
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* Fluffy Factor: If you want a less dense loaf, feel free to use half homemade oat flour and half a lighter flour like a basic store-bought wheat flour or gluten-free flour alternative
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* Wet Mix: You want to warm your liquid ingredients so they combine smoothly. If there is a chilled ingredient the coconut oil will solidify making the mixture clumpy. The easy solution is the warm up anything that i
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