It's that time of year when canned pumpkin and nutmeg get in bed together and not a moment too soon! This bread is very low in sugar and has no butter at all. That means that it asks for a liberal slathering of salted butter before eating. I thought all the whole wheat and oat flour would result in a dry bread but it was super moist and absolutely delicious, probably due to the amount of pumpkin and applesauce in it. I ate two slices warm with butter for dinner and wrapped the other cooled slices in wax paper and cling wrap. I keep the extra slices double bagged in ziploc bags to prevent freezer burn. It is just the best to have pumpkin bread whenever you want it!
Recipe (adapted from www.immaeatthat.com)
Dry Ingredients:
1 3/4 cups whole wheat flour (I used Bob's Red Mill)
1 cup oat flour (I made this by pulsing 1 cup of rolled oats in a food processor)
1/2 cup packed brown sugar
1/2 cup toasted and chopped pecans (or walnuts)
1 Tbsp Baking powder
1/2 tsp Baking soda
1 1/2 tsp pumpkin pie spice
1/4-1/2 tsp nutmeg (depending on how much you like nutmeg)
1/2 tsp salt
Wet ingredients:
2 large eggs
1 15oz can pumpkin
2 Tbspn Olive oil
1/4 cup molasses
1 cup apple sauce
Method:
1) Preheat oven to 350F
2) Mix all dry in a large bowl
3) Mix all wet ingredients in a separate bowl
4) Combine and mix well
5) Pour into a 9x5 loaf pan and bake for 1 hour
6) Cool in pan for 10 minutes and then take loaf out of pan and cool completely on wire rack before cutting
7) Slather with butter and enjoy! Other delicious toppings might include cream cheese and maple syrup (OMG) and peanut butter.
