Step 1

Preheat oven to 350 F. Grease or line a bread pan. I used a smaller 8×4 so that the bread would rise higher. A 9×5 pan may also be used. See notes.

Step 2

Place your oats in a blender or coffee grinder and blend until a fine flour is formed. Pour into a large bowl.

Step 3

Next, add the gluten free flour, baking soda, and salt. Whisk/sift together until combined. Add the cinnamon and sugar. Mix again. Set aside.

Step 4

In a small bowl, whisk together your egg and egg whites. Add in the milk and mix again, gently.

Step 5

Combine the egg-milk batter in with the dry ingredients. Fold in the pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter is well combined.

Step 6

Pour batter into a parchment paper lined (or well oiled) bread pan. Sprinkle a few tablespoons of rolled oats and nuts/seed on top.

Step 7

Place in oven on center rack 350 F for about 30 minutes. After 30 minutes, rotate pan, cover with foil, and bake and addition 10-15 minutes or until center of the bread comes out clean with a toothpick.

Step 8

Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve. Or keep in fridge until ready to serve. Wrap in foil and keep in fridge or freezer.