I know pumpkin tends to be a flavor typically attributed as being autumnal and/or of the Thanksgiving nature. However, as someone who is passionate for pumpkin and eats it any chance I am able, I believe firmly that surely we can stretch the ingredient as being applicable and apt for baking well into the winter months as well. Pumpkin is homey, comforting, healthy, and its great in both baked goods and savory dishes alike.
With the colder months making it far easier towards packing on a few extra pounds, I thought something desserty, comforting, but healthy and low in calories would be the perfect thing. This pumpkin bread is gluten free, dairy free and without refined sugar.
1 can of pumpkin puree
2 cups of rolled oats (I used gluten free)
1/2 cup of maple syrup
1 teaspoon of baking soda
Cinnamon, ginger, ground cloves, and nutmeg. (I recommend about 2 tablespoons of cinnamon, 1 teaspoon of ginger, 1.5 teaspoon of ground cloves and a sprinkle of nutmeg. You can also toss in a sprinkling of turmeric. However I like it semi heavy on the spice. Amounts can be reduced if you prefer).
Optional: add in a handful of chocolate chips (I like Enjoy Life brand, which are dairy free).
- Mix all the ingredients together well in one sizable bowl.
- Bake at 350 degrees F for roughly 30-40 minutes.
- The finished bread will be quite moist and chewy. In fact, my mom exclaimed upon tasting “wow, this is delicious. Truly excellent. F°cking awesome.” Yes, those were the exact words that left her mouth. And she isn’t one to mince words or sugar coat with regards to my cooking/baking, having told me a few past recipes weren’t so hot, in her book.
Leftover pumpkin bread should be stored in an airtight container. It will stay good for about 2 days. Enjoy either warm or at room temperature.