Lemon Blueberry Bread

Fresh lemon zest and juicy blueberries combine to create a delicious lemon blueberry bread that is perfect for any summer celebration.

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Fresh lemon zest and juicy blueberries flavor this delicious Lemon Blueberry Bread that brings a pop of summertime flavor any time of year.

Slices of lemon blueberry bread on a white plate with cups of coffee, a bowl of blueberries, and a second plate of bread in the background

I have no idea what the weather is like in your neck of the woods, but based upon the news, I’m going to guess it’s pretty crappy.

It’s been snowing here in Ohio for what seems like 10 days straight and when they say it’s going to let up – it really doesn’t. And I know that we’re pretty lucky when it comes to being able to handle weather like this.

Aside from Elle loving to get outside to play in the snow, I’m pretty much over it and ready for spring. And I’m guessing you might be as well. Which is why I’m sharing this bright, delicious Lemon Blueberry Bread recipe with you in February.

Whether you make it this week for yourself or a friend in need or save the recipe for later, it might just be what you need to brighten up your day a bit.

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Orange Scones

Tender scones infused with orange zest and finished with a sweet orange glaze.

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Topped with a sweet orange glaze, Orange Scones are sweet, tangy, and tender. They are the best breakfast or afternoon snack with a cup of tea.

Three glazed orange scones on a white plate next to a ramekin of orange marmalade

I am so over winter right now. And let me tell you, it’s not helping matters that it’s supposed to be 4°F here on Sunday.

Every single winter I ask myself why we continue to live in the Midwest. Sure, changing seasons are great, but I could really do without the freezing cold temps after Christmas.

I mean, it snowed here in early May last year and I think we went over 20 days without sunshine.

Since the weather is less than amazing, I thought I’d brighten your day and mine with these sweet and tangy orange scones.

They’re simple to make and absolutely delicious for breakfast with a cup of tea.

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Mocha Coconut Bread

Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me …

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Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me on hot days that summer. It has been years since that drink was on the menu and I don’t see the combination of mocha and coconut all that often, even though it is a good one.

This Mocha Coconut Bread is a great way to enjoy these flavors no matter what the weather outside is like! The easy-to-make quick bread has plenty of flavor and is sure to become a staple if you are partial to mocha, to coconut or to both! The bread is moist and tender, with a tight crumb that is flecked with pieces of shredded coconut. You can taste the coconut, which adds a slight chewiness to the bread, in each bite, but the flavor of mocha dominates the loaf with a blend of both chocolate and coffee.

I recommend using instant espresso powder in this recipe, as it adds a more distinct coffee flavor than traditional instant coffee will. If you only have instant coffee, double the amount I’ve given below to get a similar flavor.  Although the loaf has a deep chocolate color, the bread is not overly rich or overly sweet, so you won’t feel one bit guilty for pairing a generous slice with a cup of coffee for breakfast. The bread keeps very well when stored in an airtight container and should stay fresh for a few days after baking.

As is the case with the majority of the coconut recipes on Baking Bites, you can use either sweetened or unsweetened shredded coconut in this recipe. I typically use sweetened coconut because I like a touch of extra sweetness to contrast with the bittersweet cocoa powder. If you want even more coconut flavor, opt for coconut milk (the light canned milk is always a good choice for baking). I finished my loaf with a sprinkle of coarse sugar to bring a little texture to the bread, however it is completely optional. The bread is excellent when eaten plain, but it can also be paired with butter, cream cheese or a smear of Nutella.

Mocha Coconut Bread
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup + 2 tbsp sugar
2 cups shredded coconut (sweetened or unsweetened)
2 large eggs
1 1/4 cups milk (pref. whole or low fat)
2 tsp instant espresso powder
2 tsp vanilla extract
1/3 cup butter, melted and cooled

Preheat oven to 350F. Lightly grease a a 9-5-inch loaf pan.
In a large mixing bowl, sift together flour, baking powder, salt and cocoa powder, making sure no large lumps of cocoa powder remain in the mixture. Stir in sugar and shredded coconut.
In a large bowl or microwave-safe measuring cup, warm 1/4 cup of milk in the microwave and dissolve espresso powder into it. Combine with the rest of the milk, then whisk in the eggs and vanilla until smooth. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until batter is smooth and no streaks of butter remain.
Pour into prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf

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Cranberry Orange Scones

Cranberry Orange Scones drenched in vanilla glaze.

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Tart cranberries and sweet oranges come together in these soft and buttery Cranberry Orange Scones drenched in vanilla-orange glaze.

8 glazed cranberry orange scones arranged in a circle on a piece of parchment

INTRO

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Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes

This one-bowl Pumpkin Olive Oil Cake with Maple Olive Oil Glaze is as easy as can be. It’s a great alternative to pie for Thanksgiving too. The maple olive oil glaze is sweet and savory all at once and has the most velvety texture.

This one-bowl Pumpkin Olive Oil Cake with Maple Olive Oil Glaze is as easy as can be. It’s a great alternative to pie for Thanksgiving too. The maple olive oil glaze is sweet and savory all at once and has the most velvety texture.

Pumpkin_SnackCakesCookbook_YossyArefi2144_LowRes.jpg

If you’re feeling to tired or to stressed for pie this Thanksgiving, or maybe you just don’t like pie (I know you’re out there!) - let me humbly suggest this Pumpkin Olive Oil Cake that comes together in one bowl without much fuss. You have probably guessed this already, but it’s a recipe from my new book Snacking Cakes!

It has all of the warm spices you could possibly want, and is topped with maple olive oil glaze and a pinch of sea salt for a sweet and savory vibe that makes it a great snack for anytime of day. You might even want to make one now to snack on as you’re cooking today and tomorrow…Just a thought!

Pumpkin_Alt_SnackCakesCookbook_YossyArefi2159_LowRes.jpg

It’s the perfect size for the small gatherings we are all having this year, and if you have leftovers they make an excellent breakfast the next day. We baked it as a loaf for the book, but you can certainly bake it in a round or square pan too.

Stay safe out there everyone. Happy Thanksgiving!

Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes

Pumpkin cake isn’t just for the fall, and this version, spiked with a bit of allspice and black pepper, has a hit of warmth that makes it more exciting than your average pumpkin spice mix. The glaze has a sweet and savory thing going on that pairs beautifully with the spices. If you prefer your pumpkin cake unadorned, feel free to skip the glaze and just sprinkle a few tablespoons of untoasted pepitas over the top of the cake batter before it goes into the oven.


Pumpkin Olive Oil Cake

1 cup (200g) light brown sugar

2 large eggs


1 cup (230g) pumpkin puree


½ cup (120ml) olive oil

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1/8 teaspoon ground allspice

A few grinds of black pepper

½ teaspoon kosher salt

1½ cups (190g) all-purpose our

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons chopped toasted pepitas (optional)

 

Maple Olive Oil Glaze

1 cup (100g) confectioners’ sugar

2 tablespoons olive oil


2 tablespoons maple syrup


1 to 2 tablespoons hot water

Pinch of kosher salt

Chopped pepitas (optional)

Flaky salt (optional)


1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

2. MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, olive oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.

 3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake.

5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper
to lift the cake out of the pan and set it on the rack to cool completely.

6. MAKE THE GLAZE: Combine the confectioners’ sugar, olive oil, maple syrup, 1 tablespoon of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze.

7. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well wrapped, at room temperature for up to three days.)

Use Another Pan

LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes. You’ll need a half batch of glaze to coat the cake in a thin layer.

ROUND: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes.

SHEET: Double the ingredients for the cake and bake in a
9 x 13-inch pan until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Double the ingredients for the glaze, too.

Dress It Up

Add a dollop of Brown Sugar Whip (page 180) or a scoop of ice cream (or both!) to slices of cake before serving.

Flavor Variations

PUMPKIN CHOCOLATE CHIP CAKE: Prepare the cake as directed, then fold in ½ cup (85g) chopped bittersweet chocolate just before pouring the batter into the pan. Top with Cocoa Glaze (page 135).

 RYE PUMPKIN CAKE: Substitute ½ cup (65g) light rye flour for the all-purpose flour. This version is also quite nice with a bit of chocolate folded into the batter.

Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

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sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 🙂 I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Healthy Pumpkin Bread

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s and made without flour…just 100% rolled oats! Naturally gluten free and dairy free. “Try this pumpkin bread,” I offered to Alex’s family. They took a moist, pumpkin-spiced bite and started to murmur their approval as I threw in, “It’s made of all oats, too! No flour.” They looked at me in astonishment. “What? This is amazing.” Yes, this actually happened with this Healthy Pumpkin Bread (paraphrased, of course!). It’s so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all. We don’t exclusively eat gluten-free, but we do love eating a treat that’s made of heart-healthy oats and tastes incredible. Here are all the tricks to making this tasty quick bread at home! Ingredients in healthy pumpkin bread Pumpkin bread is the best fall treat, but many of the recipes are just like eating glorified cake! That’s where this healthy pumpkin bread comes in. Let’s be honest though: you can’t ever really state that pumpkin bread is a health food, because it’s full of sugar. However, this one is healthier than the rest! It’s made of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s and made without flour…just 100% rolled oats! Naturally gluten free and dairy free.

Healthy pumpkin bread


Try this pumpkin bread,” I offered to Alex’s family. They took a moist, pumpkin-spiced bite and started to murmur their approval as I threw in, “It’s made of all oats, too! No flour.” They looked at me in astonishment. “What? This is amazing.” Yes, this actually happened with this Healthy Pumpkin Bread (paraphrased, of course!). It’s so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all. We don’t exclusively eat gluten-free, but we do love eating a treat that’s made of heart-healthy oats and tastes incredible. Here are all the tricks to making this tasty quick bread at home!

Ingredients in healthy pumpkin bread

Pumpkin bread is the best fall treat, but many of the recipes are just like eating glorified cake! That’s where this healthy pumpkin bread comes in. Let’s be honest though: you can’t ever really state that pumpkin bread is a health food, because it’s full of sugar. However, this one is healthier than the rest! It’s made of just whole grain rolled oats, meaning you get the health benefits of oats in every piece. (More on that below.) Here’s what you’ll need for this gluten free dairy free pumpkin bread:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! You need good ol’ rolled oats here. But you’ll be blending it into flour, so you can also substitute store-bought oat flour.
  • Sugar or coconut sugar: Use your dry sugar of choice.
  • Baking powder, baking soda, vanilla, and salt: the usual suspects for baking
  • Pumpkin pie spice: Grab a bottle of store-bought or use our homemade blend.
  • Eggs: These are important because they bind the oats together. See more about vegan substitutes below.
  • Pumpkin puree: Use plain old pumpkin puree, not pumpkin pie filling! (That’s different.)\
  • Neutral oil: Use organic vegetable oil, organic canola oil or grapeseed oil.
Healthy pumpkin bread

Make it all up in a blender!

Here’s the secret to this recipe: you make it all up in a blender! Many of our recipe testers mentioned how easy it is to just throw all the ingredients in a blender for this recipe. Here’s what to know:

  • It’s easiest with a high speed blender or quality blender. It also works with a not so good blender…you just need to work harder! Having some blender power behind you helps, but it’s not required. Know it might take a little longer to blend if your blender is not up to snuff.
  • First blend the oats into oat flour. You’ll throw in Old Fashioned rolled oats to the blender and turn it on. Watch as it turns into powdery oat flour! If your blender is not so great, you can also use store-bought oat flour.
  • Then add everything else and blend! The blender is the key to the fluffy and moist texture. It comes out so light and fluffy, you’ll be amazed it’s all oats.

A note about texture, cooling and cutting slices

After baking this healthy pumpkin bread, you’re going to want to eat it right away. Don’t do it! It’s important to let it cool down so the texture sets. If you cut it right away, the pieces will fall apart! Promise.

Another tip: cut the bread into fairly thick slices. This bread is beautifully moist and fluffy, but it is made with no gluten to hold it together. The texture is a little different from the normal pumpkin bread, so the best way to keep it together is to use thick slices (as you’ll see in the photos).

Healthy pumpkin bread dairy free gluten free

What people are saying about this healthy pumpkin bread

This healthy pumpkin bread comes out so beautifully moist and fluffy, you won’t really know it’s healthy! The only thing to note is that it’s slightly less sweet and oily than the normal pumpkin bread. That’s intended: because it’s designed to be healthier! We ran this recipe by lots of recipe testers, and here’s what a few had to say:

  • “WOW! I would have never guessed this was gluten free! The last pumpkin bread recipe I made with oats was SO dense and lacked pumpkin flavor! Honestly just tasted like oats! This one though – the pumpkin flavor is superb and it’s so light! LOVE!”
  • “Made the bread for a party and everyone loved it. Loved how it is healthy with all natural ingredients.”

Vegan variation!

As it is, this healthy pumpkin bread is gluten free and dairy free. Want to make it vegan? You can do that too! Here are a few options:

  • Substitute flax eggs. Use the recipe below and substitute flax eggs for the eggs: this is just ground flax seed mixed with water. It changes the texture of the bread slightly, but it works well as a binder in vegan baked goods.
  • Use our Vegan Pumpkin Bread recipe. Try our Vegan Pumpkin Bread: it’s incredibly moist and delicious. It’s made using refined flour so it’s not gluten-free, but it is vegan.

Are oats healthy?

One of the main ingredients that makes this healthy pumpkin bread is that it’s build on oats, not flour. That means you get all the benefits of oats that flour lacks. Here are some of the nutritional benefits of oats (source):

  • Oats are high in protein and fiber. 1 cup of raw oats has 11 grams protein (about 20% your daily need) and 8 grams of fiber (about 30% your daily need).
  • Oats have beta glucans, a type of soluble fiber that has potential benefits like lower cholesterol, better heart health, and reduced blood sugar and insulin responses.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

Gluten free pumpkin bread recipe

More healthy pumpkin recipes

When it’s pumpkin season…the craving strikes! Here are all our favorite pumpkin recipes:

  • Pumpkin Smoothie Tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin pie spices.
  • Cozy Pumpkin Oatmeal The perfect fall breakfast idea! It’s got just the right spice and sweetness to make mornings cozy.
  • Healthy Pumpkin Muffins The streusel topping takes these easy pumpkin muffins over the top! The pumpkin spiced inside plus sweet crunch is downright heavenly.
  • Pumpkin Dip This healthy dip is perfect for apples!

This healthy pumpkin bread recipe is…

Vegetarian, dairy-free and gluten-free. For vegan and plant-based, see the notes above.

Print
Healthy pumpkin bread

Best Healthy Pumpkin Bread


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 to 12 pieces
  • Diet: Gluten Free

Description

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s made without flour…just 100% rolled oats!


Ingredients

  • 3 cups Old Fashioned rolled oats (or 3 cups purchased oat flour; do not substitute steel cut or instant oats)
  • 1/2 cup sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoons homemade Pumpkin Pie Spice*
  • 3 eggs (or flax eggs for vegan)
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup neutral oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees.  Grease an 8 or 9-inch bread pan with coconut oil or oil.
  2. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add all the remaining ingredients to the blender. Blend until they all come together into a fully smooth batter, stopping and scraping the bowl of the blender as necessary.
  3. Pour the batter into the prepared pan. Bake 45 to 50 minutes, until a toothpick comes out mostly clean (the exact timing depends on the size of pan and your oven).
  4. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.

Notes

*Or use 1 tablespoon cinnamon, 1 teaspoon each ground ginger and allspice, and 1/2 teaspoon each cloves and nutmeg. 

  • Category: Quick Bread
  • Method: Baked
  • Cuisine: Healthy

Keywords: Healthy pumpkin bread

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

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The post Pear Bread with Almond Streusel Topping appeared first on Two Peas & Their Pod.