This is my last pumpkin themed post, I swear. After this it’s going to be ALL Christmas themed foodie bits. I’ve actually been listening to Christmas music since about a week ago when the local radio station FINALLY switched over to their collection of festive tunes so be thankful that the blog hasn’t already gone full Christmas… because I definitely have.
I actually made this quite a while ago while I was still trying to use up all the canned pumpkin that I had left over from my pumpkin cream cheese dip. I’d already thrown it in oatmeal, so the next best thing to make was a loaf!
Like most of my recipes (because I’m too scared to 100% wing it when I’m baking in case it turns into a sloppy mess), I took a few different recipes from the pumpkin loaf corner of the internet and mashed them together. The main recipe I took inspo from can be found here.
- 1.5 cup all purpose flour
- 3/4 tsp pumpkin pie spice
- 1.5 tsp baking soda
- Pinch of salt
- 3/4 cup packed brown sugar
- 1/4 canola oil
- 1/4 butter
- 1/2 can pumpkin puree (approx 400mL)
- 1 whole egg
- 1tbsp almond milk
- 3/4 tsp vanilla extract
- tbsp rolled oats
- Preheat oven to 350 degrees.
- Mix together sugar, butter, and canola oil until creamy. Then add in all the other wet ingredients (pumpkin puree, egg, almond milk, vanilla extract).
- In a separate bowl, mix all your dry ingredients (flour, pumpkin pie spice, baking soda, salt).
- Slowly add dry ingredients into wet ingredient mixture until fully combined.
- Grease 2 loaf pans (approx 8.5 x 5 inches) with cooking spray or butter, and divide your mixture between the two pans.
- Sprinkle with 1/2 tbsp of rolled oats each, cook for approximately 60 minutes. My advice would be to check it at 50 minutes to see how cooking is going, everyone’s oven is different!
Let cool, and enjoy with butter or cream cheese and a cuppa!
Until next time