Prepare yourself for something delicious.
What we have here is the absolute perfect treat for November. Today is may be 65 degrees and sunny (!!), but the leaves have turned, we are all thinking about our Thanksgiving menus and the nighttime air is a little brisk, so it’s definitely fall.
What that means, is it’s time for an ultra-spiced, ultra-moist and scrumptious loaf of pumpkin bread.
Everything seems to be pumpkin-spiced these days (did you guys see those Twinkies – ew!), but pumpkin bread is an OG, so it can’t just be shunned. It’s too good, you guys, and it deserves our love and affection every single year.
And this loaf is totally guilt-free, with oat flour, pure pumpkin, eggs and spices galore. But you won’t know it, you’ll just love it!
Perhaps it’ll take your mind off – dare I say it – politics… for at least a moment.
Oh pumpkin bread; you’re the real winner.
- 1 (15 oz.) can pumpkin puree
- 3 Tbsp. oil
- 3 large eggs
- ½ cup brown sugar
- 1 cup oat flour (or whole wheat pastry, whole wheat, all-purpose)
- 1 ½ tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. coarse salt
- ¾ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- Pinch ground cloves
- 1 Tbsp. granulated sugar
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together pumpkin puree, oil, eggs and brown sugar until combined.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
- Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake 55-65 minutes, until toothpick inserted in center comes out almost clean.