Monday, October 21, 2013

Just In Time For Halloween...Pumpkin Walnut Oatmeal Bread!

Like I mentioned in my last post, I LOVE Halloween. Maybe just because it's my birthday? Actually, I just love Fall!

All the colors, smells, and feelings associated with this time of the year here in Texas make me happy. I especially adore being able to walk into Bath and Body and pick out their latest Fall or Winter scent... Whew, that store certainly gets a large chunk of this household's income! There's nothing my mother and I love better than "good smelly stuff", as we call it. Going to Bath and Body and choosing a candle or two happens once or month or so... we also use their wallflowers.

Image via Google images 

Our favorite scents are currently Winter, for when it gets more chilly, and Sweet Cinnamon Pumpkin for right now!

Speaking of pumpkin... guess what ingredient is perfectly used in today's recipe? I figured it was time to use the iconic squash, especially now that they're in season and it seems that the giant flavor of "Pumpkin!" is put on every type of food out there at the moment.

The great thing about this recipe, though, it that it is actually healthy! Plus it is easy and cheap to make, and creates a delicious scent while baking. Hey, why not hit two birds with one stone?

Thank you Kathy over at Happy Healthy Life for inspiration for the recipe! I basically fallowed her guide with just a few tweaks. I received her recipe via email alert when it was first posted a while ago and literally made it THAT DAY after school.

Pumpkin Walnut  Oatmeal Bread
Yields one 9x5inch loaf 

2 cups oat flour, made from regular oats grinded in a blender
1/4 cup crushed walnuts (or pecans) 
1TBSP baking powder
TSP cinnamon 
 1/4 TSP ginger powder 
 1/4 TSP nutmeg 
1/8 TSP cayenne 
1 cup almond milk, or other non dairy milk. 
3 TSP chia seeds, ground in blender OR 1 egg. (If you use the egg, use less milk.)
1/2 TBSP vanilla extract
1 (15oz)can unsweetened pumpkin puree
1/3 cup coconut oil, melted 
3/4 tsp apple cider vinegar 
1/3-1/2 cup raw local honey (adjust according to desired sweetness)
1/4 cup zest of orange or lemon, optional (the original recipe calls for this. I used it with and without, both turning out delicious!)

1) Preheat the oven to 415. In a blender, place your oats and grind until it forms a non-grainy powder. Do the same for the chia seeds, if using. 

2) Take your melted oil and combine it with the milk, vinegar, honey, and chia seeds OR egg.

3) Mix all your dry ingredients together in a large bowl. Add in your pumpkin puree and walnuts, and slowly stir in the liquid mixture. 

4) You should have a thick mix. Once there are no clumps and everything is smooth, pour into a 9x5 inch loaf pan greased with olive or coconut oil. 

5) Bake at 415 for 20 minutes, and then turn your heat down to about 375 for another 20-30. Just check with a toothpick to see how your loaf if doing.

And yum! This bread is great with peanut butter. I also would think that It might goes nice with some local butter or coconut oil, or even some jelly. Heck, even eat this thing alone! It is still good, and makes for a perfect breakfast, snack or dessert. 

What are you making to celebrate Halloween? 


1 comment:

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