pumpkin oat bread
Cold October days call for warm pumpkin bread right out of the oven. Not to toot my own horn but I may have created magic in the kitchen yesterday guys! This bread is to die for delicious, super easy to make, and actually quite healthy! It is gluten free and can easily be made vegan. The pictures do not do this bread justice.
- 3 cups oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup coconut sugar*
- 1 cup pumpkin puree (without any extra ingredients added, just pumpkin)
- 1/2 cup unsweetened applesauce
- 1 tablespoon coconut oil
- 1/3 cup chocolate chips (vegan choc chips or cacao nibs are great too, just depending on your dietary needs or preferences)
*I just started using coconut sugar and really love it! I use it in my coffee and for baking. Unlike ordinary sugar, there are some health benefits from using it. I have read that coconut sugar provides minerals, 17 amino acids, vitamin C, and nearly the entire B complex. It is also low on the glycemic index. I purchased the sugar at Whole Foods but I have also seen it at Costco or online here. If you do not have access to this then brown sugar can be used instead.
Set oven to 350º and prepare an 8 or 9 inch baking pan by spraying it with non stick cooking spray or rubbing coconut oil all over the base. Grind up the oats in a food processor, blender, or Vitamix until they become flour consistency. In a medium bowl combine the oat flour with the spices, baking soda, baking powder, and salt. Set this aside. In a large bowl combine the pumpkin, oil, applesauce, sugar, and vanilla. Now add in the oat flour mixture. Whisk until everything is combined. The last step is to fold in the chocolate chips. Now transfer the mixture to the pan and bake for about 20 minutes. To make sure it is done, stick a fork into the middle. If the fork comes out clean then you know the bread is fully cooked. Enjoy!