Oat flour is used in this recipe because it absorbs a lot of liquid and maintains the moisture of baked goods for a longer period of time. Serve this gluten-free quick bread with butter and warm cider for a satisfying autumn treat.
Weigh or lightly spoon flours and tapioca starch into dry measuring cups; level with a knife. Combine flours, tapioca starch, baking powder, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine pumpkin and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with pumpkinseed kernels and oats. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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The texture was fine, which I'm always worried about with GF baked goods. I made oat flour from rolled oats in my food processor and used that, and brown rice flour (because I didn't have white). Put in extra spices. Its only mildly sweet and I would probably like it sweeter, but overall really good!
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