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Best Healthy Pumpkin Oat Bread with Walnuts Recipe

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This healthy pumpkin oat bread with walnuts is a tender, spiced loaf naturally sweetened with maple syrup and packed with protein and fiber. It’s a one-bowl wonder that’s freezer-friendly and perfect for fall mornings.

Ingredients

Scale
  • 2 cups (200g) rolled oats
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (85g) chopped walnuts
  • 1 cup (245g) pumpkin puree
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) pure maple syrup
  • ¼ cup (60ml) coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make oat flour: Add rolled oats to a blender or food processor. Blitz for 20-30 seconds until fine and powdery. Set aside.
  3. Toast walnuts: In a dry skillet over medium heat, stir chopped walnuts for 3-4 minutes until fragrant. Let cool.
  4. Mix dry ingredients: In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, melted coconut oil, vanilla extract, and milk until smooth.
  6. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in walnuts: Add toasted walnuts and fold in with a few strokes. Reserve 1 tablespoon for topping.
  8. Let batter rest: Let the batter sit for 10-15 minutes to allow oat flour to absorb liquid.
  9. Pour and bake: Scrape batter into prepared loaf pan. Smooth top and sprinkle reserved walnuts. Bake for 45-55 minutes. If browning too fast, tent with foil at 40 minutes.
  10. Test for doneness: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done.
  11. Cool: Let bread cool in pan for 10 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

For gluten-free, use certified gluten-free oats. For nut-free, replace walnuts with pumpkin seeds or sunflower seeds. Letting the batter rest for 10-15 minutes is key for a tender crumb. Do not refrigerate the bread; store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin oat bread, healthy pumpkin bread, oat flour bread, walnut bread, fall baking, whole grain bread, naturally sweetened

Find it online: https://sparklechew.com/best-healthy-pumpkin-oat-bread-with-walnuts-recipe/