Easy Pumpkin Oat Bread
From the Blog Author
Ingredients
- 1 cup oats
- 225 ml warm water
- 400 g peeled pumpkin
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 tablespoon honey or maple syrup
- Baking parchment
- 1/4 cup chopped dried apricots
- 1 tablespoon chia seeds
- 1/4 cup nuts
- Mixed seeds, nuts, and dried fruit as desired
Directions
Preheat oven to 350°F (175°C).
Line a loaf pan with baking parchment.
Blend peeled pumpkin and warm water until smooth and creamy.
In a bowl, combine oats, baking powder, cinnamon, and sweetener.
Stir the pumpkin puree into the oat mixture until fully blended.
Gently fold in your desired add-ins (e.g., nuts, dried apricots, chia seeds).
Pour the batter into the loaf pan, smoothing the surface.
Bake for 45 to 50 minutes, or until a skewer inserted in the center comes out clean.
Cool slightly before slicing, then enjoy warm or save for later.
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Frequently Asked Questions
How should I store leftover Easy Pumpkin Oat Bread to keep it fresh?
Once completely cooled, store your Easy Pumpkin Oat Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap individual slices tightly in plastic wrap and freeze them for up to 3 months; thaw at room temperature before serving.
Can I substitute the honey or maple syrup in this pumpkin bread recipe?
Yes, you can substitute the 1 tablespoon of honey or maple syrup with an equal amount of agave nectar or brown sugar. Since this recipe uses natural sweetness from the pumpkin, you may want to taste the blended mixture before adding the full amount of sweetener.
What is the best way to ensure my pumpkin puree is smooth before baking the bread?
The recipe calls for blending the peeled pumpkin and 225 ml of warm water until smooth and creamy. Use a high-speed blender or food processor to achieve a completely lump-free consistency, which ensures the final Easy Pumpkin Oat Bread has the best texture.
