In case you haven’t heard, we’re in the midst of an unplanned kitchen renovation. Not having a working kitchen has been a huge pain, and it’s even worse because this is my favorite time of year to bake. I can’t even catch up on blogs I read because my post-renovation list of foods to bake is getting increasingly long. Things may be quiet around here for a few more days, but you can keep up with the renovation progress on my Facebook page.
Thankfully, I managed to bake this bread before all the renovation madness started. Back in the early days of my blog, I made a dessert-like pumpkin quick bread. About the only thing it has in common with this one is that it also is a pumpkin quick bread. The taste is totally different, though. This recipe uses whole wheat flour and oats and is sweetened with maple syrup instead of sugar. It’s sweet but not “I’m eating a piece of cake that’s shaped like a slice of bread” sweet, if you know what I mean. The oats add a wonderful texture to the inside of the bread, then additional oats and nuts are sprinkled on top, giving each slice a bit of crunch. I used pecans, but walnuts would be equally delicious. This is a quick bread that I don’t feel guilty about having for breakfast with a cup of coffee (that’s actually cold brew in the picture because I’m weird and don’t like hot drinks). And although Eric is usually at best tolerant of pumpkin baked goods, this is one he really loved. Clara also enjoyed her fair share of this, too, so I can tell you with certainty that this recipe was a big hit.
If you need something to whip together in a flash, this recipe doesn’t even call for a mixer. Bake it tonight and have it for breakfast tomorrow. You won’t regret it.
- COOK TIME:
- YIELD: 8-10 slices
¾ cup old-fashioned oats, plus more for topping
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon cinnamon
½ cup crushed pecans or walnuts, plus more for topping
1 cup pumpkin puree
¾ cup maple syrup
⅓ cup melted butter
Heat oven to 350˚and generously butter an 8 or 9-inch loaf pan.
In a food processor or coffee grinder, pulse oats until almost flour but with some oat pieces remaining. Pour into a large bowl and add wheat flour, spices, baking soda and nuts.
In a separate bowl, whisk together the pumpkin puree, maple syrup, butter and eggs. Pour into the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and sprinkle with additional oats and nuts. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely. Slice and serve.