Pumpkin Bread

Pumpkin is everywhere at the moment, and of course, it can’t be missing from this blog. So, here I’m sharing another delicious recipe featuring a sweet pumpkin puree. This Pumpkin Bread is the ultimate healthy treat to brighten your breakfast or sweet afternoon break. The rolled oats make each slice of this bread incredibly filling and provide energy for the rest of the day.

Loaf cake is my favorite type of dessert, even when it’s plain and simple. When it meets my beloved pumpkin, the result is amazing. Not only does this Pumpkin Bread have a hearty flavor, but you can also enjoy the cooking process with the scent of cinnamon that fills your kitchen with a cozy atmosphere. I suggest enjoying a slice of this Pumpkin Bread with a spread of cream cheese, butter or maple syrup.

Pumpkin Bread is very popular in the U.S, where it’s common to find it in many cafés. Given the large variety of sweet recipes that include pumpkin purée, people can buy cans of it already seasoned at the store. On the other hand, in Europe you often have to make it from scratch and this is probably because, in Europe, this ingredient is mostly used in savory dishes.

You can store this Pumpkin Bread in an airtight container or wrapped in plastic for up to 3-4 days at room temperature. For a longer storage, place the cake in the fridge for up to a week. Lastly, if you want to freeze it, wrap it in plastic or aluminium foil for up to 3 months.

Ingredients for healthy loaf cake

• Pumpkin: pumpkin purée provides moisture, keeping the bread soft, and adds a naturally sweet flavor. The vibrant color of this ingredient gives the cake a appealing visual. Pumpkin purée is packed with vitamin A, fiber and antioxidants, making the recipe even more nutritious. Finally, this binding agent prevents the loaf from becoming too dry and helps achieve the right consistency, substituting fat.

• Coconut Oil: when brushed on raw pumpkin, coconut oil creates a slight coating that retains moisture, resulting in a soft texture. This oil enhances the natural sweetness, adding a tropical note, and helps the surface caramelize, imparting a deep flavor.

• Cinnamon: when sprinkled on top of pumpkin, this spice adds a warm flavor and creates a cozy atmosphere. As the pumpkin roasts, the cinnamon releases its fragrance, filling the kitchen with a delightful scent that enhances the overall sensory experience of baking.

• Rolled oats: this adds a chewy and hearty texture to the Pumpkin Bread, providing a crunchy bite and creating a pleasant contrast with the moist crumb. Oats absorb some of the excess moisture in the batter, preventing the bread from becoming too soggy. Rolled oats are a great source of fiber, vitamins and minerals, making this sweet recipe more wholesome for a filling snack or breakfast. Finally, when sprinkled on top of the bread before baking, rolled oats give it a rustic appeal and add a touch of texture to the crust.

• Whole-wheat flour: this is a more nutritious alternative to refined all-purpose flour, as it is a great source of fiber, vitamins and minerals such as iron, magnesium and zinc. Whole-wheat flour is beneficial for digestion and adds a denser texture, giving the bread a more substantial feel. This healthy flour has a nutty flavor and pairs well with both the pumpkin and spices.

• Agave syrup: this sweetener is a healthier alternative to refined sugar, adding moisture to the Pumpkin Bread and having a lower glycemic index compared to white sugar. Agave syrup has a hint of caramel and vanilla, and is also suitable for vegans.

• Greek yogurt: this ingredient adds moisture to the Pumpkin Bread and creates a smooth, cohesive texture. When it reacts with baking soda and baking powder, Greek yogurt helps the bread rise and become fluffy, resulting in a lighter consistency. Moreover, the tangy flavor balances the richness of other ingredients and boosts the protein content, making the Pumpkin Bread more satisfying.

• Eggs: they help bind the ingredients together, creating a uniform texture. The proteins in eggs provide structure and stability to the Pumpkin Bread, allowing it to maintain its shape. Moreover, eggs contribute to a tender and moist consistency, helping achieve a soft texture.

Find the complete recipe with measurements below.

How to prepare cozy pumpkin cake

Cut the pumpkin in half and scoop out the seeds. Brush the two halves with the coconut oil and cinnamon. Bake the pumpkin in the oven at 392°F (200°C) for about 40-50 minutes until tender. Let the pumpkin cool and place it in a blender without the skin, processing until smooth.

In a large bowl, add the dry ingredients: rolled oats, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In another bowl, combine the wet ingredients: agave syrup, olive oil, yogurt, vanilla extract, water, pumpkin puree, eggs.

Put together the dry and wet mixtures and stir.

Pour the batter into the loaf pan, sprinkle some rolled oats on top and bake in the oven for 50-60 minutes.

My tips for a soft cake

• To make the Pumpkin Bread richer you can customize the batter by adding chopped walnuts or chocolate chips.

• If you notice that the mixture is too heavy, add more water (or milk) while whisking.

• You can use the liquid sweetener of your choice, instead of agave syrup, such as honey or maple syrup.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Pumpkin Bread

Course: Dessert, BreakfastCuisine: vegetarian

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Ingredients

• Pumpkin 1/2 (1 cup of pumpkin puree)

• Coconut oil 1/2tbsp (for the pumpkin puree)

• Cinnamon 1tsp (for the pumpkin puree) + 1tsp for the bread

• Rolled oats 1cup (+ some to sprinkle on top)

• Whole wheat flour 1cup

• Eggs 2

• Agave syrup 2/3cup

• Olive oil 2tbsp

• Greek yogurt 3/4cup (200gr)  —–> 2 pots

• Baking powder 1tsp

• Baking soda 1tsp

• Vanilla extract 1tsp

• Salt 1/2tsp

• Nutmeg 1/2tsp

• Water (or milk) 1/3cup

Directions

• Preheat the oven at 347°F  (175°C) and line a loaf pan with butter and flour or parchment paper.
• Cut the pumpkin in half and scoop out the seeds.
• Brush the two halves with the coconut oil and cinnamon.
• Bake the pumpkin in the oven at 392°F (200°C) for about 40-50 minutes until tender.
• Let the pumpkin cool and place it in a blender without the skin, processing until smooth.
• In a large bowl, add the dry ingredients: rolled oats, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• In another bowl, combine the wet ingredients: agave syrup, olive oil, yogurt, vanilla extract, water, pumpkin puree, eggs.
• Put together the dry and wet mixtures and stir.
• Pour the batter into the loaf pan, sprinkle some rolled oats on top and bake in the oven for 50-60 minutes.

Notes

• To make the Pumpkin Bread richer you can customize the batter by adding chopped walnuts or chocolate chips.
• If you notice that the mixture is too heavy, add more water (or milk) while whisking.
• You can use the liquid sweetener of your choice, instead of agave syrup, such as honey or maple syrup.