Pumpkin Oatmeal Bread - Healthy and Refined Sugar-Free
There’s something about this Pumpkin Oatmeal Bread that feels so comforting. It’s the kind of bake that fills the house with the smell of cinnamon and nutmeg, and somehow, everything instantly feels cozier. It has no refined sugar, just a touch of honey or maple syrup for sweetness, and oats that make it hearty and satisfying.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 ½ cup (150g) oat flour
- 1 ½ tsp (6g) baking powder
- 1/2 tsp (3g) baking soda
- 2 tsp (6g) cinnamon
- 1/2 tsp (2g) nutmeg
- 1/2 tsp (2g) ginger
- 1/2 tsp (3g) salt
- 3 eggs
- 1/3 cup (120g) honey/maple syrup
- 2 tbsp (30g) unsalted butter , melted
- 2 tbsp (30g) vegetable oil
- 1 tsp (5g) vanilla extract
- 1 cup (240g) buttermilk
- 10 oz (300g) pumpkin puree
- 1/3 cup (35g) walnuts/almond slices
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly grease a 9x5-inch (23x13 cm) loaf pan and line with parchment paper.
- In a medium bowl, combine oat flour, all-purpose flour, salt, baking powder, baking soda, cinnamon, nutmeg and ginger.
- In a large bowl add the eggs with honey/maple syrup and vanilla extract.
- Use a whisk or an electric hand mixer to cream together.
- Add butter and oil.
- Add buttermilk and mix until well incorporated.
- Add pumpkin puree.
- Mix until well combined.
- Gently incorporate the flour mixture. Set aside.
- Pour the pumpkin batter into the prepared loaf pan.
- Top with chopped walnuts.
- Bake for about 60-70 minutes until golden brown and a toothpick inserted into the center comes out clean. If the bread browns too fast, cover with aluminum foil and continue baking.
- Let bread cool completely before slicing. Enjoy!
Nutrition
Serving: 1 serving out of 12Calories: 212kcalCarbohydrates: 25.87gProtein: 6.62gFat: 9.4gSaturated Fat: 2.35gTrans Fat: 0.02gCholesterol: 158mgSodium: 219mgPotassium: 283mgFiber: 1.9gSugar: 7.14gVitamin C: 1.4mgCalcium: 92mgIron: 2.05mg