Equipment
- 9x5 loaf pan
Ingredients
- 2 3/4 cups oat flour
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 2 tsp. ground ginger
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup canned pumpkin (puree, not pie filling)
- 1/4 cup low fat milk (or milk alternative)
- 1/2 cup honey
- 2 eggs
- 1/4 cup canola oil
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 375°F.
- Spray a 9×5 loaf pan with non-stick spray.
- In a large mixing bowl, whisk together flour, spices, salt, baking soda and baking powder. Set aside.
- In a small mixing bowl, whisk together pumpkin, milk, honey, eggs, oil and vanilla extract.
- Fold wet mixture into dry ingredients. Pour batter into loaf pan.
- Bake for 40 – 45 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool for 15 minutes before cutting.
Video
Notes
If substituting all-purpose flour for oat flour, use 2 cups and 1 Tbsp, instead.
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