Unless you’ve been living under a rock, it’s OMG fall and OMG time to eat pumpkin everything!!!
I totally fall into that camp and am darn proud of it. There’s just something about a warm pumpkin loaf straight out of the oven that screams autumn coziness is officially here.
I decided to make a few changes to my family’s favorite pumpkin loaf recipe to make it a tad healthier, and the result was a definite success.
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar
- 1 cup maple syrup
- 1/3 cup canola oil
- 1 1/4 cup oat flour (I just put regular oats in the food professor)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- Pinch of salt
- 2 tsp baking powder
Directions: In a large bowl mix together the pumpkin, sugar, maple syrup, oil and spices. Mix in the oat flour and baking soda. Mix just until combined. Transfer to a greased loaf pan and bake for 40-45 minutes* at 375 degrees. Transfer to cooling rack and let cool for at least 10 minutes before cutting.
*If you don’t want the super moist / gooey texture, bake for an extra 5 minutes. I always err on the side of underbaking!
Dare I say I like this vegan & gluten free version better than the original?? And ya know, since it’s healthier, it’s okay to made a peanut butter banana “sandwich” out of it 😉