Last year I was all about the pumpkin. I couldn’t get it out of my head. But this year, I felt like I was over it before pumpkin season even began. To me, pumpkin season starts in October and seeing the internet packed with pumpkin recipes at the beginning of September, while I was still picking strawberries and tomatoes from my garden and trying to hold onto that summer feeling as long as I possibly could, I started to feel pretty “meh” about pumpkin. I’ve come to the realization that my love of pumpkin has a lot to do with how much I’m embracing fall that particular year. Fall here usually means, 3 weeks of fall and then 7 months of winter, so I wasn’t really looking forward to it this year. I’m pretty sure that had the biggest impact on my “No More Pumpkin!” attitude. But, we ended up having a pretty amazing fall, and I really should have embraced it sooner, because once I finally did let down my guard winter arrived. Oh well, whatcha gonna do. :)
This quick bread caught my attention enough to get me to brush the cobwebs off of my canned pumpkin for several reasons. 1) It’s made with 100% whole wheat flour. 2) It’s sweetened with maple syrup (and, that’s it!). 3) It has oats. And, I love me some oats. This is a feel good quick bread that can be enjoyed with a cup of tea or coffee, while you watch the snow fall (even if it’s a bit too early for your liking), and it brings the comfort of spices and whole grain goodness.
Pumpkin Oat Bread
- 3/4 cup rolled oats
- 1 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup chopped pecans
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 3/4 cup maple syrup
- 1/3 cup melted butter (or coconut oil)
- 2 eggs
- 1/4 cup rolled oats + 2 tablespoons chopped pecans, for topping
Place oats in a food processor or blender. Pulse until oats are finely ground. Pour into a large bowl along with flour, spices, baking soda, and pecans. Set aside.
In a medium bowl whisk together pumpkin, vanilla, maple syrup, butter, and eggs, until combined. Pour into dry ingredients and mix just until combined.
Scrape batter into a greased 8 or 9-inch loaf pan. Sprinkle with additional oats and pecans. Bake at 350˚ for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing to a cooling rack to cool completely.
Makes: 1 loaf (approximately 10 servings)