I’ve been working on making a healthy and flavorful pumpkin bread for Oliver (who loves pumpkin bread like you wouldn’t believe). This recipe was a hit with him. I used a fine-grain oat flour for this recipe. A whole-wheat pastry flour or all-purpose flour would work just as nice. This bread is lightly sweetened with honey, fragrant with Fall spices and moist from pumpkin puree. The perfect mid-day snack.
Yes, those are tears in his eyes. His nap was cut short, and as any mother knows, does not make for a happy toddler. This pumpkin bread came to the rescue. 😉
Oatmeal Pumpkin Bread Recipe – you can make your own oat flour by putting oatmeal into a food processor until it’s a fine powder. Whole-wheat pastry flour can be used in this recipe in replacement of the oat flour, or all-purpose flour.
1 cup oat flour
1/2 cup all-purpose flour
1/2 cup coconut oil, warmed to a liquid, if solid
1/2 cup honey
1/2 teaspoon pure vanilla extract
1 cup organic pumpkin puree, canned or homemade
2 teaspoons ground pumpkin spice blend
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 tablespoons of old fashioned rolled oats, for topping
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix all of your wet ingredients: eggs, coconut oil, vanilla extract, honey and pumpkin puree. Set aside.
In a separate larger bowl, mix dry ingredients: spices, salt, flour, salt, baking soda and baking powder.
Slowly fold in the wet ingredients into the dry ingredients until fully incorporated (but do not over mix).
Pour batter into a greased bread pan and lightly sprinkle the top with rolled oats. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.