In our never ending journey to find healthy recipes for some of our favorite foods, I think this pumpkin bread will be a hit. I always bring it with me to holiday parties, sliced on a platter, so everyone can satisfy their craving for something sweet that does not contain dairy, white flour, or a lot of oil and added sugar. The pumpkin is sweet on its own, and because it is so moist I have cut the amount of oil from 1 cup to 1/3 cup. Let me know what you think…Happy Thanksgiving!
Whole Wheat Pumpkin Oat Muffins or Bread (12-18 servings)
2 cups whole wheat flour
1 cup rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tsp. pumpkin spice mix
1 cup rice or almond milk
1 1/2 cup pure canned pumpkin puree
½ cup organic raw sugar
½ cup packed organic brown sugar
⅓ cup canola oil
2 teaspoons vanilla extract
Heat oven to 400 degrees. Spray a 12 serving muffin tin or loaf pan with organic cooking spray.
In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, and pumpkin spice.
In a medium bowl, whisk together the milk, pumpkin, sugars, oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients, whisking until the ingredients are mixed. Divide batter between the 12 muffins cups, or pour into a loaf pan. Only fill the muffin cups 2/3 of the way.
Sprinkle 2 Tbsp. oats over the muffins or loaf before putting into the oven.
Bake muffins for about 20 minutes, and the loaf for 35-40 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.