Description
Cozy up with a slice of this Healthy Pumpkin Oat Bread that tastes like fall in every bite but keeps your wellness goals on track.
Ingredients
Scale
- 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- 1/3 cup (80ml) maple syrup or honey
- 1/4 cup (60ml) unsweetened applesauce
- 2 tablespoons (30ml) olive oil or melted coconut oil
- 1/4 cup (60ml) milk of choice (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 cup (120g) whole wheat flour
- 3/4 cup (75g) rolled oats, plus 2 tablespoons for topping
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/4 cup (40g) dark chocolate chips or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease with cooking spray.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, applesauce, oil, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together the whole wheat flour, rolled oats (reserving 2 tablespoons for topping), baking soda, baking powder, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. The batter will be thick and somewhat lumpy.
- If using, fold in the chopped nuts and/or chocolate chips with just a few turns of your spatula.
- Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the reserved oats over the surface.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice with a serrated knife once fully cooled for the cleanest cuts.