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by Regina | Leelalicious 8 Comments
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This healthy whole-grain Pumpkin Loaf is made with chewy oats and spelt flour. It is topped with cream cheese frosting and decadent pepita praline crunch. Yum.
I've been sitting on this recipe for quite a while already. Somehow it seems odd posting a pumpkin recipe when we are just heading into summer.
But this pumpkin quick breadis absolutely amazing! I just made it again for us and didn't want to have to wait even longer to share it with you. It uses canned pumpkin, and that is available year-round after all.
The pumpkin puree makes for a super moist texture and the rolled oats make it chewy at the same time. Moist and chewy - both in the best way possible.
Wholesome and Healthy Pumpkin Loaf
This recipe includes manywholesome ingredients, actually. It's a quick bread thatabsolutely satisfies my dessert needs, but I also had it for breakfast. And it felt totally right and good.
First, there is whole wheat flour - I used stone-ground spelt flour with great results. Then, there are whole-grain rolled oats and the loaf is sweetened with maple syrup only.
The praline crunch topping is based on coconut sugar.
Delicious, Crunchy Topping and Creamy Frosting!
Oh man, that topping. Toasted pumpkin seeds (pepitas) and rolled oats covered in a crunchy coconut sugar caramel shell. It's like caramel corn without the popcorn.
You might know how much I love contrasts in food. And this pumpkin loaf is the perfect mix of contrasting textures. Moist, chewy, creamy (the frosting), and the glorious crunchy topping.
I hope my description could entice you enough, to consider making this wonderful pumpkin bread recipe even if we are not in fall season. I don't always get this excited about a dish, and here, I am excited because of how well it went down even when not in autumn. The combination of creamy frosting and crunchy coconut sugar with the chewy oats completely won me over. Enjoy!
Pumpkin Loaf with Pepita Praline Crunch
5 from 1 vote
This healthy whole-grain Pumpkin Loaf is made with chewy oats and spelt flour. It is topped with cream cheese frosting and decadent pepita praline crunch. Yum.
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Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 1 loaf
Ingredients
- ¾ cup (100 g) whole wheat flour I used spelt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (150 g) maple syrup
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup (55 g) coconut oil melted
- 1 cup (100 g) rolled oats
- 1 cup (240 g) pumpkin puree
- Topping:
- ¼ cup (70 g) cream cheese softened and beaten
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons rolled oats
- 3 tablespoons pumpkin seeds
- 3 tablespoons coconut sugar
Instructions
Preheat oven to 350 F. Line a loaf pan with parchment.
In a large bowl whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
In another bowl combine maple syrup, vanilla, eggs, and melted coconut oil.
Add wet to dry ingredients and stir until just combined. Add rolled oats and pumpkin puree and fold in.
Pour batter into prepared pan and bake for about 45 minutes until a toothpick inserted in the center comes out clean. Let loaf cool in pan for 10 minutes, then invert onto a wire rack. Remove parchment.
Topping
Beat together cream cheese and maple syrup until smooth. Spread over cooled loaf.
In a skillet dry roast the rolled oats and pumpkin seeds over medium heat for about 5 minutes. Set aside. Turn heat to low and melt the coconut sugar, while stirring, until pale and creamy. Add the toasted seeds and stir to combine.
Spread on a piece of parchment. Once fully cooled break into small bits and sprinkle over cream cheese frosting.
Because of the cream cheese, the loaf should be stored refrigerated.
Keyword Pumpkin Loaf
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Random Question
What is in the pumpkin and pepita loaf recipe?
The recipe includes whole-grain spelt flour, rolled oats, canned pumpkin, and a topping made of toasted pumpkin seeds (pepitas) and rolled oats covered in a crunchy coconut sugar caramel shell.
What causes pumpkin bread to crack on top?
Cracking on the top of pumpkin bread can be caused by overmixing the batter, too much leavening agent, or a too-hot oven.
Why is my pumpkin bread gummy?
Gummy pumpkin bread can result from using too much pumpkin puree, not incorporating the ingredients properly, or not baking it for the right amount of time at the correct temperature.
Why is my pumpkin bread still raw in the middle?
Pumpkin bread might remain raw in the middle if the oven temperature is too low, if the bread pan is too deep, or if the bread is underbaked.
Is gummy bread overproofed?
Gummy bread is typically not a result of overproofing. It is more likely due to issues with the recipe, oven temperature, or baking time.
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Reader Interactions
Comments
RT
Can I use almond flour instead of spelt? How would I change the recipe then?
Reply
Regina
I have not tried a substitution in this recipes, but almond flour can often be substituted 1 for 1 with wheat flour. But you may need more of a binding agent. Maybe an extra egg?
Reply
Miya
Looks delicious! If I don't have ground spelt, do you suggest whole wheat or white whole wheat flour?
Reply
Regina
I think either will work just fine for this recipe
Reply
Sara @ Life's Little Sweets
Oh my, this looks incredible! I am all over this! Glad to see I am not the only one sticking oatmeal in bread!
Reply
Regina
Isn't that chewy oat texture just the best??
Reply
Justine
Looks awesome! It's never to early to mess around with pumpkin 🙂Reply
Regina
Thank you Justine! I agree, pumpkin is awesome year-round!
Reply
