Pumpkin oat loaf
Is it a bread or is it a cake? Who doesn't love a little bit of a pumpkin loaf, or even banana bread for that matter. But as much as I love my banana breads I've made it all too often and needed a new challenge.
I can sense so many of you will think 'pumpkin- that's no challenge', ah, but you see to UK peeps like me canned pumpkin just isn't as readily available and actually making the effort to peel, chop and blend or cook regular pumpkin is just something that does not happen much in my kitchen.
But, since it is halloween season and pumpkins abound, I figured I'd get a little seasonal! I actually used the flesh from a halloween pumpkin for this loaf, but since then I've found some canned pumpkin and have had fun with many more sweet (and savoury) pumpkin recipes since then.
This loaf is moist and dense, Don't go looking for a light and fluffy afternoon tea cake, here you've got a robust and autumnal slab of goodness perfect to spread some nut butter or smash a banana onto. Breakfast, brunch, afternoon snack, half way up a mountain- yeah you get it the idea.
Go on you know you want to…
Recipe: Pumpkin oat loaf
Makes 1 loaf
Ingredients:
2 cups oat flour (I used ground oats)
1 ½ cup pumpkin flesh- packed (approx. 1 cup puree)
½ cup dates
½ buckwheat groats (or use nuts or seeds)
¼ tsp pure stevia (extra if needed)
2 tbs flax
1 ½ tsp baking powder
½ tsp baking soda
2 tsp mixed spice
1 tsp vanilla powder
optional- pumpkin seeds or cacao nibs on top.
Method:
Blend the pumpkin, dates, spices and stevia together until smooth. Pour into a mediaum bowl and add the dry and mix through well.
Spoon into a small loaf pan pie dish and sprinkle with topping of desired.
Bake at 180C for approx 50 minutes, loosely covering the top with foil for the final 15 minutes if the top is already golden.
Best serve warm with smashed banana or nut butter. Tasted good stored in the fridge for up to a week.
