Carrot Pumpkin Oatmeal Loaf - Gluten Free
April 23, 2014
Categories: Breads, Desserts, Vegetables, Carrot, Pumpkin, Native American, North American, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Birthday, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Bake, Gluten-Free, Vegetarian, Make it from scratch, Quick Breads, Spring, Kosher Dairy more
"This is a great tasting quick bread. The ingredient list might look intimidating but it is really a simple recipe. Rice flour takes longer to cook than regular flour so don't be surprised at the cook time, it will cook out nicely at around 1 1/2 hours. If you cannot find the oat flour just process rolled oats in a spice/nut grinder until it is finely ground then use 1/2 cup of the processed oats."
- Serving Size: 1 (85.3 g)
- Calories 233.3
- Total Fat - 9 g
- Saturated Fat - 5.2 g
- Cholesterol - 55.1 mg
- Sodium - 162.6 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 2.1 g
- Sugars - 22.4 g
- Protein - 3.4 g
- Calcium - 44.6 mg
- Iron - 1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Mix the rice flour, oat flour, tapioca starch, brown sugar, baking soda, baking powder and spices together in a large bowl making sure the spices are distributed evenly throughout the flours.
Whisk together the eggs, melted butter and maple syrup and mix with the dry ingredients.
Stir in the grated carrots, pumpkin puree, raisins and pumpkin seeds.
Pour the batter into a greased loaf pan and sprinkle the rolled oats over the top.
Place on the middle rack of a preheated 325 degree Fahrenheit oven and bake for 1 1/2 hours, or until a toothpick inserted in middle comes out completely clean. (This will vary from one oven to another and also on the brand of rice flour you are using so check after one hour)
Allow to cool for 5 minutes and place on a baking rack to cool.
Tips & Variations
No special items needed.