Breakfast

Oatmeal Pumpkin Bread

Name: Oatmeal Pumpkin Bread
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 cup pumpkin puree; 2 piece egg; 2 cup oat flour; 0.5 cup strained honey; 3 tablespoon olive oil; 0.5 cup walnuts; 1 dessert spoon ground cinnamon; 1 packet baking powder

Duration

55 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1.5 cup pumpkin puree
2 piece egg
2 cup oat flour
0.5 cup strained honey
3 tablespoon olive oil
0.5 cup walnuts
1 dessert spoon ground cinnamon
1 packet baking powder

Step-by-Step Preparation

Speed:1x

Preheat the oven to 180 degrees and let it heat up. Prepare a rectangular cake tin by lining the bottom and sides with parchment paper.

Place the walnut kernels in a dry pan and roast for approximately 3-4 minutes over medium heat, stirring constantly until they release a light aroma and take on color. Transfer the roasted walnuts to a plate to cool, then chop them into large pieces using a knife.

In a large mixing bowl, whisk the eggs with a mixer for approximately 2 minutes until frothy.

Add the strained honey, olive oil, and smooth pumpkin puree to the whisked eggs and continue whisking until a homogeneous mixture is obtained.

In a separate bowl, mix the oat flour, baking powder, and ground cinnamon. Gradually add this dry mixture to the bowl containing the liquid mixture and mix using a spatula with circular motions from bottom to top.

Add the walnut pieces you previously roasted and prepared into the smooth batter you obtained and fold them in by mixing lightly one last time with a spatula.

Spread the pumpkin bread batter you prepared evenly into the tin lined with parchment paper. Smooth the top using a spatula.

Bake in the preheated oven for approximately 45-50 minutes, until the top turns golden yellow and the inside is completely cooked. After ensuring it is cooked by doing the toothpick test, remove from the oven, let it rest in the tin until it reaches room temperature, and serve by slicing.

Chef's Tips

Roasting the walnuts in a dry pan for a short time before adding them to the bread dough will release the nuts' natural oils, making the bread's aroma much more distinct and deep.
It is recommended to drain the excess water from the pumpkin puree using a strainer to ensure the inside of the bread does not remain moist.
If the toothpick comes out clean when you insert it into the center of the bread, it means your bread is completely cooked.

Alternative & Optional Ingredients

You can use the same amount of molasses instead of strained honey.
You can use gluten-free buckwheat flour instead of oat flour.
You can prefer melted butter instead of olive oil.

Gourmet Recommendations

You can create a refreshing contrast by spreading lightly whisked strained yogurt on top before serving.
You can achieve an elegant and crunchy texture by sprinkling raw pumpkin seeds on top of the bread before putting it in the oven.

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Nutrition Facts

Per Serving

Calories420 kcal

Protein11 g

Carbohydrates56 g

Fat17 g

Fiber 6 g

Sugar 24 g

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Breakfast

Oatmeal Pumpkin Bread

Duration

55 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp