Goodness gracious, this recipe has me craving fall weather! I can’t believe that September is almost here… it’s got us wanting all things fall so, I decided to start breaking out all things pumpkin. I haven’t decorated yet because we do have to move into a new house in the next few weeks BUT cooking with pumpkin and cinnamon have been an every day thing.
The kids and I spent Sunday meal prepping for the week. We always include them in the kitchen because they love to help cook. It’s sometning fun we can all do together and I swear it makes them more excited about eating whatever it is we are cooking. Harper helped me make this pumpkin bread and she has requested a slice multiple times a day since! Isn’t that funny? It’s also really awesome because it’s healthy!!!!
This would be good “toasted” in a pan with coconut oil and topped with peanut butter, honey or Greek yogurt! I’m going to try it all three ways this week if the kids don’t beat me to eating it first.
2 cups old-fashioned or quick cooking oats
1 (15 ounce) can pure pumpkin
1/2 cup maple syrup
2 large eggs
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1. preheat oven to 350 degrees. Lightly grease 9×5 inch loaf pan with non-stick cooking spray and set aside
2. add all ingredients into blender and blend until smooth and well combined.. Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center comes out clean.
3. Let loaf cool completely in loaf pan. Store bread in airtight container in the refrigerator.