Wednesday, 23 April 2014

Amazing Pumpkin Carrot Oat Loaf

Don't let the ingredient list in this recipe intimidate you. This is quite easy to put together and tastes amazing. The texture is so moist and airy you won't even notice it's gluten free. If you can't find the oat flour, simply process some rolled oats in a spice/nut grinder until you have a fine grind.

3/4 cup brown rice flour
1/2 cup oat flour
1/2 cup tapioca starch
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
pinch salt
2 eggs
1/2 cup melted butter 
1/4 cup maple syrup
1 cup grated carrots
1 cup pumpkin puree
1/2 cup raisins
1/4 cup pumpkin seeds
1 tablespoon rolled oats for top of bread

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 hour 15 minutes to 1 1/2 hours, or until a toothpick inserted in middle comes out completely clean.
Allow to cool for 5 minutes and place on a baking rack to cool.


  1. You are correct -- this is amazing. I baked this bread for 1 hr. 15 minutes, but I think it could have gone a little longer. Loved the flavors and it is sooo moist. This recipe will be on my short-list of baking goodies. YUM! Nancy : )

    1. Thx for trying this and for taking the time to comment and rate it. It is greatly appreciated. I'm so glad you enjoyed it. :-)


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