Oatmeal Pumpkin Loaf

Kathy Patalsky
Healthy, Happy Life
September 25, 2013



  • 2 cups oat flour (homemade form rolled oats – see directions)
  • 3/4 tsp salt
  • 1 heaping Tbsp baking powder
  • spices: 3/4 tsp cinnamon + 1/4 tsp ginger powder + 1/8 tsp nutmeg + pinch cayenne (optional)
  • If you only have cinnamon spice on hand that is fine too!


  • 1 cup almond milk (room temperature, or slightly warm)
  • 3 tsp ground flax seeds (or substitute with chia seeds)
  • 1 tsp vanilla extract
  • 1 1/2 cups canned unsweetened pumpkin puree
  • 1/3 cup coconut oil, melted (organic)
  • 3/4 tsp apple cider vinegar (orange juice or lemon juice is an acceptable substitute)
  • 1/2 cup maple syrup or agave syrup OR 1/2 cup sugar (organic turbino, raw cane sugar tested)
  • 1/4 tsp fresh orange zest (lemon zest works too)


    sprinkle of:

  • sugar
  • oats
  • zest


  • If your pumpkin puree is on the “wet” side, add another 3 Tbsp of puree and only use about 3/4 cup almond milk. Pumpkin puree cans will vary greatly in “wetness.” A “dry” puree hold its shape in a gel-like scoop, while a wet puree is soft almost like a thick applesauce.
  • Sweetener: I made the bread once using 3/4 cup dry sugar and once using 1/2 cup maple syrup. Both worked well. I think I liked the maple syrup hint a bit more, and it was a bit smoother of a sweetness. But both were wonderful. Agave syrup could also be used. For a sweeter loaf, use 3/4 cup sweetener. But you should be fine using just 1/2 cup.
  • Fluffy Factor: If you want a less dense loaf, feel free to use half homemade oat flour and half a lighter flour like a basic store-bought wheat flour or gluten-free flour alternative
  • Wet Mix: You want to warm your liquid ingredients so they combine smoothly. If there is a chilled ingredient the coconut oil will solidify making the mixture clumpy. The easy solution is the warm up anything that is chilled, like the almond milk.



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