Description
Wholesome and naturally sweetened, this easy pumpkin bread blends oats and pure pumpkin for a moist, hearty loaf without refined flour or sugar.
Ingredients
2 cups old-fashioned or quick-cooking oats
1 (15-ounce) can pure pumpkin
½ cup maple syrup
2 large eggs
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (or cinnamon)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
Add all ingredients to a blender and blend until smooth and well combined. Do not over-blend.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil.
Let cool completely in the pan before slicing and serving.
Notes
Use flax eggs to make it vegan.
Optional mix-ins: chopped nuts, dried fruit, or chocolate chips.
Sweeten further with honey or stevia if desired.
Do not use steel-cut oats—texture will be too coarse.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
