Gluten-Free Chocolate Chip Pumpkin Bread made with Oat Flour

Back in the early days of gluten-free baking, oat flour was a go-to wheat replacement. Eventually, more flour options emerged, oats were outed for wheat cross-contamination, and oat flour fell out of favor. But it’s still one of my favorite whole-grain flours, and it seems to be enjoying a resurgence. Certified gluten-free oats and oat flour are now readily available, and people are rediscovering this hearty baking ingredient. It’s delicious in recipes like this dairy-free gluten-free chocolate chip pumpkin bread, without need for added gums or starches.

Gluten-Free Chocolate Chip Pumpkin Bread made with Oat Flour

You really can use oat flour as a 1:1 replacement for wheat flour, but the results are a little bit crumbly. That’s why this recipe has extra eggs, for structure. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?

For this reason, I don’t recommend substituting the eggs. If you do, then you will need to add some extra binding power to this recipe.

Also make sure that you let the loaves cool completely before slicing them. Hot or even warm oat flour bread will be more crumbly. It gains a little structure as it cools.

This recipe with photo was shared with us by CansGetYouCooking.com.

Special Diet Notes: Gluten-Free Chocolate Chip Pumpkin Bread

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-free, peanut-free, optionally soy-free, and vegetarian.

Cans Get You Cooking

Gluten-Free Chocolate Chip Pumpkin Bread

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Make sure you let this bread cool completely before slicing. It will be crumbly when warm since it doesn't contain any gums.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 2 loaves (20 servings)

Course: Dessert

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 4 cups oat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• Pinch salt
• 2 cups sugar
• 1 cup 2 sticks dairy-free buttery sticks, softened
• 4 large eggs
• 1 15-ounce can pumpkin puree
• 2 teaspoons vanilla extract
• 2 cups chopped walnuts omit for nut-free
• 1 cup dairy-free chocolate chips
• ½ cup powdered sugar
• 1 tablespoon dairy-free milk beverage

Method

 

1. Preheat your oven to 350°F. Grease two 8x4-inch loaf pans and line them with parchment paper overhanging on the long sides (to lift the bread out).
2. In a large bowl, whisk together the oat flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the sugar and buttery sticks with a mixer until light and fluffy. Beat in the eggs, one at a time. Add the pumpkin and vanilla, and beat to combine. Add the oat flour mixture and beat until just blended. Fold in the walnuts (if using) and chocolate chips.
4. Scrape the batter into your prepared pans and even it out.
5. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
6. Let the bread cool for 10 minutes. Loosen the sides of the loaf and lift the bread out. Let the bread cool completely on a wire rack.
7. In a small bowl, whisk together the powdered sugar and milk beverage until smooth. Drizzle the mixture over the pumpkin bread before slicing.

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