Low Sugar Oat & Pumpkin Spice Loaf
Updated: Apr 22
While pumpkin and autumn go together like peanut butter and jelly, I like to enjoy a little taste of pumpkin spice all year round. This year, it is more likely that you stocked up on anything you could get your hands on, and are finding yourself with a can of pumpkin puree that you're not quite sure what to do with. Ya, me too. After buying a few more shelf-stable pantry staples during COVID, I found myself staring longingly at my canned pumpkin, thinking about autumn days (and hopefully the end of quarantine). The result? This low sugar oat & pumpkin spice loaf, perfect for baking out my emotions, and great enjoyed for breakfast, as a snack or when I find myself crying on the couch. No judgement here.
Growing up in North America, I get autumn. Like on a deep, molecular level. The past few years of living in the UK, I felt like I was missing out on it. Sure, the leaves change, and the weather dips down, but the essence of autumn as I knew it wasn't there. Meaning you say "autumn", not "fall", and pumpkin spice everything isn't as big of a deal. PSL's aren't on every corner, and finding canned pumpkin is a chore. Forget about looking for a bottle of pumpkin spice - it doesn't exist. And everyone is lying to you when they say that Mixed Spice is the same thing... it's not.
I feel like it is my North American duty to pumpkin-ize everything. Pumpkin muffins? Pumpkin cookies? Pumpkin smoothies? I'm about to turn into a goddamn pumpkin head over here and it is only July. This Oat Pumpkin Spice Loaf is the perfect way to get autumn vibes all year round, because who says that you can't have a little pumpkin patch action in the summer? I added in crunchy nuts and seeds, but feel free to add in chocolate chips to make this into a pumpkin chocolate chip bread. And hey, pumpkin is a vegetable - so this is basically salad, right?
Oat & Pumpkin Spice Loaf
Author: Micah Siva
Cuisine: Baking, American
Total time: 60 min
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup plant based plain yogurt or sour cream
1/4 cup agave syrup
1 tsp vanilla extract
2 tbsp olive oil
2 cups oat flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 1/2 tsp pumpkin pie spice
1/4 cup pecans, chopped
1/4 cup pumpkin seeds, shelled
1/4 cup apple butter (or apricot jam)
Preheat the oven to 350F. Lightly grease a loaf pan with olive oil.
In a large bowl, combine eggs, pumpkin, yogurt, agave, vanilla, and olive oil.
In a separate bowl, whisk oat flour, baking soda, baking powder, sea salt, and pumpkin pie spice.
Add dry ingredients to wet, mixing until just combined.
Add in pecans and pumpkin seeds.
Transfer to the greased loaf pan.
Dollop the apple butter on top, and use a butter knife to swirl it into the batter. Top with additional nuts and seeds, if desired.
Bake for 40-50 minutes, or until a toothpick comes out clean.
Let cool in the pan before removing.