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Oatmeal Pumpkin Bread for Fall.

Notes: 

vegan, makes 1 "standard loaf pan" (9x5") loaf - makes 8 generous slices

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Ingredients: 

dry:
2 cups oat flour (homemade form rolled oats - see directions)
3/4 tsp salt
1 heaping Tbsp baking powder
spices: 3/4 tsp cinnamon + 1/4 tsp ginger powder + 1/8 tsp nutmeg + pinch cayenne (optional)
*If you only have cinnamon spice on hand that is fine too!

wet:
1 cup almond milk (room temperature, or slightly warm)
3 tsp ground flax seeds (or substitute with chia seeds)
1 tsp vanilla extract
1 1/2 cups canned unsweetened pumpkin puree
1/3 cup coconut oil, melted (organic)
3/4 tsp apple cider vinegar (orange juice or lemon juice is an acceptable substitute)
1/2 cup maple syrup or agave syrup OR 1/2 cup sugar (organic turbino, raw cane sugar tested)
1/4 tsp fresh orange zest (lemon zest works too)

topping: sprinkle of sugar + oats + zest

notes:
* 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 like a thick applesauce.

* 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 also be used. For a sweeter loaf, use 3/4 cup sweetener. But you should be fine using just 1/2 cup.

* 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

* 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 is chilled, like the almond milk.


 

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