This bread is a bread I made for our #GrainsExplorer challenge recipe for February 2024!
For February, we are exploring sorghum! This bread uses freshly milled sorghum and freshly milled oats.
Personally, I leave out the nutmeg and ginger because my husband isn’t a fan of those flavors. It is still delicious.
Want to learn more about the Grains Explorer Challenge for 2024?? Click here!
Whole Grain Gluten-Free Pumpkin Bread
Delicious pumpkin bread made with freshly milled sorghum and oats!
Equipment
- 1 Grain Mill
Ingredients
- 1 1/4 cup oat flour mill 3/4 cup oat groats to make around 1 1/4 cup oat flour
- 1 1/4 cup pumpkin puree about 3/4 of a can of pumpkin puree
- 3/4 cup brown sugar can also substitute with white, cane, or coconut sugar
- 1/3 cup oil mild flavor
- 1/2 cup milk (plus 2 TB)
- 1 tsp apple cider vinegar
- 2 tsp cinnamon
- 1 tsp ground ginger optional
- 1/4 tsp nutmeg optional
- 1 tsp salt
- 1 1/2 cups sorghum flour mill 1 cup of whole grain sorghum
- 1 TB baking powder + 1 teaspoon
- 1/2 tsp baking soda
- 1/3 cup coarsely chopped pecans or walnuts can omit
Instructions
- Finely mill 3/4 cup of oat groats. Set aside.
- Finely mill 1 cup of whole grain sorghum. Set aside.
- Preheat oven to 350 degrees.
- Grease a 9x5 loaf pan and place parchment paper inside loaf pan with enough hangover to use as handles. You want to be able to lift the bread out of the loaf pan because the bread is delicate when baked.
- Add 1 1/4 cup oat flour, 1 1/4 cup pumpkin puree, sugar, oil, milk, apple cider vinegar, all spices, and salt to a bowl and mix until smooth.
- Add 1 1/2 cups sorghum flour, baking powder, baking soda to mixture and mix well until smooth.
- Pour batter into prepared loaf pan.
- Sprinkle chopped nuts on top of batter.
- Bake in a preheated 350 degree F oven until toothpick, sharp knife, etc comes out clean when inserted into the middle.
- Once baked, gently remove from loaf pan and allow to cool completely before cutting. This bread is more delicate than other breads and when sliced while hot, it will fall apart. But it's still yummy!!!
Notes
Notes:
Be careful not to overbake. Better to be slightly underdone!
Be VERY GENTLY when removing the bread. You do not want to just dump this out of the loaf pan like normal breads. It will crumble. Be sure to use the parchment paper technique to gently lift bread out of loaf pan.
Storage and Freezing
-Add chocolate chips!
-Omit nuts and top with pumpkin seeds!
-Can make as muffins instead of bread. Place in muffin cups and bake at 350 degrees F for about 20 minutes.
- Keep bread in an airtight container/bag when it has fully cooled down. Do not refrigerate. ---- Keep at room temperature.
-Can be wrapped up tight in plastic wrap and frozen for about 3 months.
-Add chocolate chips!
-Omit nuts and top with pumpkin seeds!
-Can make as muffins instead of bread. Place in muffin cups and bake at 350 degrees F for about 20 minutes.
Tried this recipe?Let us know how it was!
