Pumpkin Loaf with Hemp and Oats
Pumpkin Loaf with Hemp and Oats
I am obsessed with this pumpkin bread! It’s super moist, perfectly spiced and simply delicious. This is a one-bowl recipe which is my favourite way to bake making clean-up quick and easy. Once you have all of the ingredients prepped it only takes about 10 minutes to mix it up and get it into the oven. This recipe is gluten-free, grain-free, low carb and can be made sugar-free depending on what sweeteners you use. I typically use erythritol or monk fruit to sweeten my baking. Regular sugar or coconut sugar would work just as well! The oats and hemp hearts provide added nutrition as well as the pumpkin puree which is loaded with vitamins and minerals.
Almond Flour - Almond flour makes up the base of the pumpkin loaf. It’s naturally gluten-free, grain-free and low-carb. I don’t recommend substituting for a gluten-free flour blend unless you know the exact conversion as they are different consistencies.
Sugar - I use mostly brown sugar for this recipe with a little bit of granulated sugar. You can use any other sweetener that is 1:1 to regular sugar as a substitute if you prefer.
Pumpkin Pie Spice - Pumpkin pie spice adds another dimension of flavour to this pumpkin loaf! Don’t skip out on this ingredient if you want the full experience of flavour!
Olive Oil - Olive oil helps this loaf to become super moist and tender. I use EVOO.
Pure Pumpkin Puree - The star of the show - pumpkin puree! Make sure you use pure pumpkin puree and NOT pumpkin pie filling which is full of added sugar. You can find pumpkin puree in the canned vegetable aisle at the store whereas pumpkin pie filling would likely be in the baking aisle.
Sprouted Oats - The oats make this loaf what it is and also add dimension and texture. They make a pretty garnish on top too.
Hemp Hearts - Hemp hearts (not hemp seeds) also add texture to the loaf. Not only that, but they add omega-3’s and healthy protein to the recipe.
This pumpkin bread is the perfect breakfast bread! It’s so nice to have in the morning with a cup of tea or coffee. You could also pack it and take it along with you wherever you are going throughout the day. I pack a slice in my husband’s lunch and he loves it. I too enjoy a slice at breakfast time; it’s so good with a slice of cheese on it. It could even pass for dessert, but if you’re looking for a pumpkin cake/dessert recipe, get the it here: Pumpkin Cake
Pumpkin Loaf with Hemp and Oats
Pumpkin Loaf with Hemp and Oats
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 3 eggs
- 2 tbsp extra virgin olive oil
- 1/2 cup pure pumpkin puree
- 1 tsp lemon juice
- 1 tsp vanilla
- 1/4 cup sprouted oats, plus more for topping
- 2 tbsp hemp hearts
Instructions
- Preheat the oven to 350F and line a loaf pan with parchment paper.
- In a medium-sized mixing bowl, whisk together the almond flour, brown sugar, granulated sweetener, baking powder, baking soda, pumpkin pie spice and salt until combined.
- To the same bowl, add the eggs, olive oil, pumpkin puree, lemon juice and vanilla and whisk again until combined.
- Fold in the oats and hemp hearts.
- Pour the batter into the prepared pan and sprinkle extra oats all over the top.
- Bake in the preheated oven for 35 minutes or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for at least 15 minutes before transferring to a wire rack.