Recipe adapted from: Healthy Pumpkin Bread (vitalitynutrition.ca)
As October rolls in, I find myself drawn to all things pumpkin spice. What better way to welcome the season than with a delightful pumpkin loaf?
Let take a look at the nourishing ingredients this loaf has to offer:
This recipe is a great source of fibre and protein. We’ll be blending rolled oats into a flour-like consistency, giving it an added fiber boost. Oats are rich in beta-glucan, a type of dietary fiber known for its ability to help lower cholesterol and support blood sugar management.
The protein boost will come from the Greek yogurt, which not only replaces the oil commonly found in other recipes but also ensures the bread stays moist.
Now, let’s talk about the star ingredient: pumpkin. Every part of the pumpkin—its peel, flesh, and seeds—offers remarkable health benefits. Pumpkins are packed with nutrients that support liver health, possess anti-cancer properties, and have anti-inflammatory effects.
They’re also a great source of vitamin A, essential for maintaining healthy skin and eyes. Plus, the fibre in pumpkin promotes digestive health and can help prevent chronic diseases.
Pumpkin Loaf
Yield: 10 slices
Preparation time: ~15 minutes
Cooking time: ~30-50 minutes depending on your oven
Fun Tip:
This recipe is gluten-free! While oats are naturally gluten-free, it’s best to choose certified gluten-free oats if you have an allergy or intolerance to avoid any cross-contamination.
Happy baking! 😊
- 2 cups rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup plain Greek yogurt
- 1 cup pureed 100% pumpkin
- 2 eggs
- ¼ cup maple syrup (½ cup for a sweeter version)
- 1 tsp vanilla extract
- ¼ cup pumpkin seeds
- Preheat your oven to 400°F and lightly coat a loaf pan with non-stick spray.
- In a small blender, combine the oats, baking powder, baking soda, spices, and salt. Blend until the oats reach a flour-like consistency
- In a large mixing bowl, combine the wet ingredients: Greek yogurt, pumpkin puree, maple syrup, eggs, and vanilla extract. Mix until well combined.
- Next, add the oat flour mixture to the wet ingredients and stir until everything is fully integrated.
- Transfer the batter to the prepared loaf pan and top it with pumpkin seeds. Bake for 30-50 minutes depending on your oven, or until a toothpick inserted into the center comes out clean.
- Once cooled, store the loaf in an airtight container in the refrigerator for up to five days. Enjoy!
