Happy Wednesday! It’s another windy day here in Northern California. We’re under fire weather conditions, hopefully nothing happens because we already had a couple of big fires. We really need rain. November is almost gone and we haven’t had any rain drop.
Anyway, with this recipe I say “bye for now” to pumpkin recipes for this Fall season. I know it’s kinda sad but I have to move on to Christmas goodies so you can have it on the blog ready for you before the holidays. This healthier version of pumpkin bread is made with oat flour, dates, walnuts… It does not have any fat (oil/butter).
Let’s start with the recipe.
1 and 2/3 cups oat flour (If you don’t have oat flour but you have rolled oats, just place them into a mixer/food processor and pulse until they are ground into a powder-like consistency) . If you prefer to use regular all-purpose flour, you can do that too.
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
210 grams pitted medjool dates
1/2 cup hot water
2 eggs, room temperature
1/4 cup unsweetened apple sauce
1/2 cup + 2 tablespoons can pumpkin
1/3 cup orange juice or water (I used orange juice)
3/4- 1 cup chopped toasted walnuts (optional)
1.- Preheat oven to 350 F. Spray a 9×5 inch baking pan with cooing spray. Set aside.
2.- In a bowl mix oat flour, salt, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
3.-Place dates and hot water into a blender and mix until smooth. Let cool completely. This will act like the sugar part in your bread.
4.- Then, add eggs, apple sauce, pumpkin and 1/3 cup orange juice/water. Blend until smooth.
5.- Add wet ingredients into dry ingredients and mix with a spatula. Finally, add some toasted walnuts.
6.- Pour batter into prepared pan. You can sprinkle some more of the toasted walnuts on the top. Bake for 45-50 minutes or until a knife inserted in the middle comes out clean.
Note: You can add other kind of nuts, chocolate chips, dried fruit, this is totally up to you.