Breakfast

Pumpkin Oatmeal Loaf

Pumpkin Oatmeal Loaf

Print Recipe
Serves: many hungry guests Cooking Time: 40­-45 minutes

Ingredients

  • adapted from No Meat Athlete
  • 3 tablespoons of ground flaxseeds
  • ½ cup of water
  • 1 cup of honey
  • ¼ cup of unsweetened applesauce
  • ½ cup of coconut oil
  • 2 cups fresh pumpkin or pumpkin puree
  • 3 cups of oat flour
  • 1 teaspoon of each cinnamon, nutmeg, and ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup of chopped toasted walnuts (optional)
  • sprinkles of oats for garnish

Instructions

1

Preheat the oven to 350 degrees. And spray your loaf pans with cooking spray.

2

In a small bowl, mix together the flaxseed and water until thickened

3

Combine flax mixture in a large mixing bowl with honey, applesauce, oil and pumpkin.

4

In a medium bowl combine all dry ingredients. Flour, baking soda, baking powder, salt and spices.

5

Stir the dry ingredients into the wet. This batter is very thick. Fold in the walnuts.

6

Divide the batter into 2 regular loaf pans or 4 mini loaves.

7

Sprinkle the top with oats to garnish.

8

Bake the large loaves around 45-50 minutes and smaller loaves around 35-40 minutes. Watching closely after 30 minutes, oven times vary. Remove from oven when toothpick comes out clean and tops are a light pumpkin brown.

9

Let sit for 10-15 minutes before removing from pan and let completely cool on a wire cooling rack.

10

Enjoy with a warm mug of chia tea and welcome fall right into your home. Your kitchen will smell amazing

Notes

Preparation Time: 10­-15 minutes

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