Extra moist, fluffy and way lower in sugar than the Starbucks version, this recipe is one you don’t have to feel bad about having all pumpkin season long. I love slathering nut butter on top and enjoying it with a cup of pumpkin coffee!
- 3/4 cup oat flour **
- 1 cup whole-wheat pastry flour
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cloves
- 1/2 tsp. kosher salt
- 1 1/2 cups pumpkin puree
- 1/2 cup olive oil* (one with a neutral flavor is best)
- 2 eggs
- 3/4 cup maple syrup (you can bring this down to 1/4 cup for an even lower sugar version)
- Non-stick cooking spray or coconut oil
- green pumpkin seeds (aka pepitas)
- Optional mix-ins: chocolate chips, dark chocolate chips, white chocolate chips, cocoa nibs, cranberries, unsweetened coconut flakes, hemp seeds, flax seeds, chia seeds, pecans, walnuts
- Preheat oven to 350 degrees F and coat a 9×5-inch loaf pan with non-stick spray or coconut oil.
- In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, with a wooden spoon, mix together the pumpkin puree, olive oil, eggs, and maple syrup. Stir in the flour mixture and mix just until combined. Some lumps are okay. Add in any mix-ins now, or leave it plain.
- Pour the batter into the greased pan and if desired, sprinkle the top with pumpkin seeds.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool for about 10 minutes in the pan and then transfer onto a cooling rack to cool completely before slicing.
- Enjoy for a week stored in an airtight container in the fridge (if it lasts that long!) or freeze!
* you can substitute coconut oil or sub half of the olive oil (1/4 cup) for unsweetened applesauce. Both work really well!
**Make oat flour by pulsing old-fashioned oats in your food processor on high for 30 seconds. Once the texture resembles flour, you have oat flour!