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Pumpkin Oat Bread With Walnut Streusal Topping

5 from 2 votes
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Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Calories: 169kcal
Author: Organize Yourself Skinny


  • 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.


Calories: 169kcal | Carbohydrates: 25g | Protein: 4g | Fiber: 2g | Sugar: 5g