I am one of those people who enjoy baking with pumpkin all year long. Probably because fall is my favorite time of year and the smell of pumpkin flowing through the air bring memories of the leaves turning color, crisp air, cozy sweaters, football, and of course velour track suits. I love my velour! Well now that fall is officially here I can bake with pumpkin and not feel weird about it. Not that I really cared but you know what I mean.
I found this pumpkin oat bread recipe in my Weight Watchers 2002 recipes for success cookbook. When I first made the recipe it was a little on the dry side and flavor was bland. The second time I made it I added a second egg, a little vanilla extract, and used pumpkin pie spice instead of just cinnamon. I also substituted white whole-wheat flour for white and rolled oats for instant oats. Instant oats would be fine but all I had in my pantry where rolled oats. These are heartier and gave the bread a heartier texture.
DO NOT SKIP THE STREUSEL! Seriously, it is delicious and makes the bread! The bread itself is not super sweet so the topping really adds a nice sweetness and texture. Look at that streusel crust!
My youngest, the pumpkin bread expert, loved this recipe. She ate a piece everyday for breakfast and snack. My husband and I loved it too. There is nothing like sitting down with a cup of coffee and slice of pumpkin bread to enjoy a fall morning. Doesn’t that sound great!
Of course, this bread freezes great! So if you are afraid of eating the whole loaf in one sitting then just cut it up and freeze in portions. Take it out of the freezer an hour or so before you want to eat.
- Streusel topping see below
- 1 ½ cups white whole wheat flour
- 1 cup rolled oats
- ¾ cup packed brown sugar
- 2 teaspoons baking powder
- ¼ baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin
- 1/3 cup low fat buttermilk
- ¼ cup melted coconut oil you can also use canola or vegetable if you don't have coconut
- 1 teaspoons vanilla extract
- 2 large eggs lightly beaten
- Streusel topping
- 3 tablespoons dark brown sugar
- 2 tablespoons white whole wheat flour
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 tablespoon chilled butter
- ¼ cup walnuts
- Preheat oven to 350 degrees
- To make the streusel topping cut together (using two knives or a fork), in a medium bowl, 3 tablespoons brown sugar, 2 tablespoons flour, nutmeg, cinnamon, and chilled butter. You want this mixture to be crumbly. Set aside.
- In a larger bowl, combine white whole wheat flour, rolled oats, packed brown sugar, baking powder, baking soda, pumpkin seasoning, and salt. Make a well in the center and set aside.
- In a medium bowl, combine pumpkin, buttermilk, coconut oil, vanilla extract, and eggs.
- Add pumpkin mixture to the well of the dry ingredients and mix just until moist and combined.
- Pour bread batter into a 8 x4 loaf pan sprayed with cooking spray. Sprinkle streusel topping on top.
- Bake 50 minutes or until wooden pick inserted in the center comes out clean. You don't want to over bake this bread because it will be dry.
- Let cool in pan for 10 minutes then finish cooling on a wire bakers wrack. Cut into 16 slices.