Pumpkin Spiced Oat Bread
I know I'm not the only one that becomes absolutely pumpkin obsessed in the fall. Amiright? There is just something about the season that makes me want to consume pumpkin in every. single. form.
This Pumpkin Spiced Oat Bread recipe, just like all recipes you'll find on my site, is free of white flour, refined white sugar, and vegetable oils. A clean version that's JUST as tasty as its guilt ridden counterpart.
And quite possibly the best part of this bread? The smell of cinnamon, nutmeg, clove, and ginger as it bakes to golden perfection. Dan wanted to encapsulate the aroma inside of a candle...but there is no candle that can touch the scent of warm spiced bread baking in the oven. No, not even you Mr. Yankee.
Not only does pumpkin taste ah-mazing, it's actually very nutritious, too! Low in calories, it packs many anti-oxidant vitamins like Vitamin A, Vitamin C, and Vitamin E. It is also rich in B carotenes, cryptoxanthin, and lutein and minerals like copper, calcium, potassium, and phosphorus.
A nutritional powerhouse AND it tastes great?! Sign. Me. Up.
There is plenty of that glorious pumpkin packed inside this Pumpkin Spiced Oat Bread - so eat up, and don't you feel guilty about it either.
And speaking of pumpkins, my little pumpkin Sawyer and I ventured out for a small photo session the other day. Oh boy, I thought his cuteness meter was close to capacity, but clearly it's overflowing. Just keeps getting cuter with each passing day.
Photos by Laurenda Marie Photography (Yeup, that's me) Assisted by Daniel Bennett (the husband)
Those baby blues though!! #heartbreaker
Pumpkin Spiced Oat Bread
1 1/2 cups oat flour
1 cup unsweetened canned pumpkin puree
1/2 cup coconut palm sugar
6 tbsp real butter (unsalted)
1/3 cup coconut milk from box
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp salt
Preheat oven to 350°F. Spray a 9" x 5" loaf pan with cooking spray.
In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
In a large bowl, beat the butter until creamy. Add the coconut palm sugar and beat for 4 minutes. Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree, coconut milk, and vanilla.
Mix the dry ingredients into the pumpkin mixture until well combined.
Pour the batter in an even layer in the prepared pan. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. (mine was perfect after 50 minutes)
Let the loaf cool in the pan for at least 10 minutes, then turn out onto a rack.
**Use certified gluten free oats to make this recipe gluten free!
Recipe adapted from Love Grows Wild