I’ve had the pleasure of working together on this sponsored post with the amazing people at Vitamix. As part of Vitamix’s Festive Moments Dinner Party I am bringing you this incredible recipe for a gluten free Savoury Pumpkin Oat Bread! This healthy bread recipe comes together so easily with the help of this superpower kitchen tool. Gluten-free, dairy-free and sugar-free, it makes a great healthy snack or add it as a side dish to lunch or dinner.
This Christmas, Vitamix is collating a range of recipes that will be perfect for your holiday table; from drinks and nibbles through to dessert. Seriously, so much lovely food-spiration is going on here! I’ve been asked to bring a bread to Vitamix’s Christmas festivities and so I have created this recipe for Savoury Pumpkin Oat Bread. It’s a beautifully dense, moist loaf of bread that would be just perfect sliced up alongside other festive dishes for a beautiful, colourful holiday banquet.
Making this bread is a breeze with Vitamix. Grind up your oat flour in just a few pulses, then pop in your steamed pumpkin and make your own all-natural pumpkin puree in no time too. I used the Vitamix Professional G Series 300 Blender to make my bread. Start by making the oat flour in the blender jug (you can easily grind the oats down into a flour with the standard wet blade jug, no need to have the dry blade jug), then pour that out and go on with the pumpkin puree. You don’t even need to clean the jug in between if you work from dry to wet ingredients!
My Savoury Pumpkin Oat Bread is an intolerance-friendly and nutritious addition to any meal. Free from gluten, dairy and sugar, it’s packed with good fats from almonds and olive oil and is also high in fibre thanks to all of those oats! Its nutritional qualities aside, what I love the most about this pumpkin oat bread is its versatility. The loaf has a slight savoury flavour to it, but the natural sweetness of the combined oats, almonds and pumpkin puree mean this is quite mild. You can top this bread with savoury or sweet toppings and both work well! I like it just spread with a little butter, but for Christmas time I definitely think cranberry sauce or relish is the perfect accompaniment. It would also be perfect topped with some leftover turkey and/or served up as part of a lazy holiday breakfast.
Make a loaf or two of this Savoury Pumpkin Oat Bread, wrap it up in cling film and it will keep for a few days in the fridge easily, so you can get some of your holiday food prep done early. (If there’s any leftover you can also slice it, wrap it up and pop it in the freezer, where it will keep for a few months.) I had lots of fun making this bread in my Vitamix and have lots of “test loaves” all stocked up to get me through December!
Savoury Pumpkin Oat Bread (gluten-free)
- 240 grams gluten-free rolled oats (2 2/3 cups)
- 100 grams almond flour (1 cup)
- 60 grams tapioca flour (1/2 cup loosely packed)
- 2 tbsp psyllium husks
- 1/4 cup nutritional yeast flakes
- 1 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1 tsp fine salt
- 1/4 tsp bicarb soda
- 220-240 grams diced pumpkin, steamed and cooled
- 3 eggs
- 3 tbsp extra virgin olive oil
- 180 mL unsweetened almond milk (scant 3/4 cup)
- 1 tbsp apple cider vinegar
- Preheat oven to 180 C and line a loaf tin with baking paper along the base and sides. (I used a 22cm x 12 cm large loaf tin to prepare the bread in the photographs).
- Place oats into the Vitamix jug and pop the lid on. Turn the speed to 3 and pulse the oats 6-8 times, in 10 second bursts, until you have a coarse flour.
- Pour the oat flour into a large mixing bowl and add the almond flour, tapioca flour, nutritional yeast, psyllium husks, nutmeg, baking powder, bicarb soda and salt. Give everything a good stir so it’s well combined and there are no lumps.
- Grab the blender jug again and add in the steamed pumpkin chunks, almond milk, olive oil and apple cider vinegar. Starting with the Vitamix on 1, turn the blender on and process for about 20 seconds, increasing the speed up to 3. The ingredients should now be a smooth puree. You can scrape down the sides of the jug and blend again briefly if needed.
- Add the eggs to the pumpkin mixture. Return the speed setting to 1, and then blend again for about 10-15 seconds until the eggs are blended in and the mixture is slightly frothy on top.
- Make a well in the centre of the dry ingredients and pour in the pumpkin-egg mixture. Stir together until combined smoothly into a batter. The batter should be thick, almost like a very wet dough.
- Scoop the batter into your lined loaf tin and smooth down evenly.
- Bake the loaf for approximately 55 minutes, or until the centre of the loaf feels firm to touch when you press on it lightly. The loaf should turn a deep golden brown, and may crack a little along the top.
- Remove from the oven and let the loaf cool in the tin for about 30 minutes, then place, uncovered, on a wire rack to cool completely. Slice the bread once it’s cooled (it will be firmer and easier to slice).
I’d love to make this I’ve a heap of pumpkin sitting at home but I don’t have tapioca flour. Any substitute you can suggest? I’ve coconut flour at home and pysillium, chia seed and chickpea flour (regular and roasted) in abundance.