Pumpkin Oat Bread
This pumpkin nut bread is the epitome of fall flavors with warm spices and crunchy nuts. The combination of pumpkin puree, maple syrup, and a touch of nut oil adds rich, moist texture to this delightful treat. The aroma of cinnamon, nutmeg, and ginger will fill your kitchen as this loaf bakes to golden perfection. Enjoy a slice of this comforting bread with a cup of tea or coffee for a cozy autumn experience.
— Constant Cookbook
Ingredients
- ¾ cup old-fashioned oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup crushed pecans or walnuts
- 1 cup pumpkin puree
- ¾ cup maple syrup
- ⅓ cup pecan or walnut oil
- 2 eggs
- oatmeal and nuts to top
Instructions
- Preheat oven to 350˚and generously butter/oil a 8 or 9" loaf pan (see note).
- In a food processor, pulse oats until almost flour- I still like little pieces of oats left. Place in a large bowl and add wheat flour,baking soda, salt, spices and nuts.
- In a separate bowl, whisk together pumpkin puree, maple syrup, melted butter (or oil), and two eggs. I like to extra nuttiness the nut oil adds but you can also use melted butter or coconut oil. Pour into dry ingredients. Stir until just combined (don't over stir!)
- Pour into prepared pan and sprinkle with oats and nuts. Bake for 50-60 minutes. Top should spring back lightly and when a knife is entered, it should come out clean. Let cool and slice!
Cook Time
60M
Prep Time
PT10M
Yield
8-10
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