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Pumpkin Bread

This moist and flavorful Pumpkin Bread is a delightful fall treat that’s perfect for family gatherings or cozy weekends at home.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 170
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups pumpkin puree Fresh or canned; Libby’s is a great choice.
  • 1/3 cup almond butter Nut butters can vary, so choose one you love.
  • 2 teaspoons vanilla extract A pure vanilla extract elevates the flavor.
  • 3 tablespoons maple syrup You can also use honey if preferred.
  • 2.5 cups oat flour Or make your own by blending rolled oats.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar Helps react with the baking soda for a fluffy texture.
  • 1 tablespoon pumpkin spice Feel free to use a mix of cinnamon, nutmeg, and allspice if you're out.
  • 1/4 teaspoon sea salt Using sea salt enhances the flavors.
Topping
  • 1/2 cup chopped nuts or seeds Pecans, walnuts, or pumpkin seeds work beautifully.
  • 1/4 cup oat flour
  • 1 teaspoon pumpkin spice
  • 1 tablespoon melted coconut oil
  • 2 tablespoons maple syrup

Method
 

Preparation
  1. Preheat oven to 350°F (180°C) and line a loaf pan with baking paper.
  2. In a large bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla extract, and apple cider vinegar. Mix until smooth.
  3. In a separate bowl, whisk together the oat flour, baking powder, baking soda, pumpkin spice, and sea salt.
  4. Add the dry ingredients to the wet ingredients and gently stir until just combined.
  5. Pour the mixture into the prepared loaf pan and spread it out evenly.
Topping Preparation
  1. In a small bowl, mix together the nut crumble topping ingredients.
  2. Sprinkle the nutty mixture on top of the bread batter.
Baking
  1. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool for at least 30 minutes before slicing.

Notes

For best results, don’t peek into the oven too often while baking. Store tightly wrapped for up to 3 days at room temperature or up to a week in the fridge.