Pumpkin Oat Bread
The temperature dropped to the 70s, I've watched Practical Magic twice, and I'm ready for all things pumpkin. I've been making this oat bread for a few weeks now, making and testing different variations depending what I had on hand. I started with a plain loaf, threw in blueberries to the second loaf, and chose zucchini, cinnamon, and nutmeg for the third. This go around, it was all about the pumpkin. A gluten free, guilt-free, sweet-tooth satisfying breakfast that pairs perfectly with apple butter!
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Makes: 12 slices
2 1/2 cups quick oats
1 cup unsweetened canned pumpkin (or sweet potato)
2 large eggs
1/2 cup honey or pure maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp pure vanilla extract
1/2 tsp salt
2 tsp baking powder
1/2 baking soda
Optional: 1/2 cup dark chocolate chips
Preheat oven to 325F.
Evenly spread oats on a large baking sheet and bake for 12 minutes until toasted.
While the oats are in the oven, whisk together the pumpkin, eggs, honey, cinnamon, nutmeg, and vanilla. Set aside.
When oats are finished toasting, remove from the oven and increase the temperature to 350F.
Reserve 2 tbsp for the top of your bread and transfer the remaining oats to a food processor. Pulse for about 10-15 seconds until you reach a flour-like texture. Add the salt, baking powder, and baking soda and pulse again just to combine.
Add your dry ingredients to your wet, and mix until combined. Don't overmix - some small lumps are okay. If adding chocolate chips, add them now.
Grease your bread pan and line the bottom with parchment paper. Pour in the batter and allow to sit for at least 15 minutes.
Bake for 45 minutes or until a knife comes out clean from the center.
Allow to cool completely at room temperature before slicing. Enjoy!