I can’t think about Thanksgiving right now. I just can’t. My brain needs a break.
Instead, I’ll think about the morning after Thanksgiving. You know, the morning when we’ll still have guests but I will likely have zero desire to cook. And as great as Thanksgiving leftovers are, I’m not serving them for breakfast.
Unless we mix some into an egg scramble. Um….that would be amazing.
But it probably won’t happen. Especially considering Max goes to the vet that morning to get his stitches out (hooray!). Not to mention the fact that I will have spent most of Wednesday and Thursday cooking. There’s that too.
So instead, I’m making a loaf of this pumpkin oatmeal bread on Wednesday afternoon to serve at breakfast on Friday. And I know the best way to store it for maximum freshness.
Adapted from these muffins and inspired by this bread, this loaf will store well for 2-3 days. The dense, chewy and sweet bread will make for a great quick breakfast or snack.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 3/4 cup rolled oats
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 cup unsalted butter, melted
- 1 cup unsweetened pumpkin puree
- 1 whole egg
- 1/4 cup low-fat milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375F and grease a loaf pan.
- In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt and spices.
- Beat the butter, pumpkin, egg, milk and vanilla together with a fork until well-blended.
- Create a well in the middle of the dry ingredients and add the wet ingredients. Stir until there are no dry lumps left and the batter is smooth.
- Bake at 375F for 35-38 minutes, or until the edges begin to pull away from the pan and the top is firm. Allow to cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Make Ahead and Storage
The best way to store quick breads is the same as the best way to store muffins.
http://www.savvyeat.com/pumpkin-oatmeal-quick-bread/Copyrighted by Julie Grice and Savvy Eats
Adapted from these muffins and inspired by this bread, this loaf will store well for 2-3 days. The dense, chewy and sweet bread will make for a great quick breakfast or snack.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 3/4 cup rolled oats
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 cup unsalted butter, melted
- 1 cup unsweetened pumpkin puree
- 1 whole egg
- 1/4 cup low-fat milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375F and grease a loaf pan.
- In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt and spices.
- Beat the butter, pumpkin, egg, milk and vanilla together with a fork until well-blended.
- Create a well in the middle of the dry ingredients and add the wet ingredients. Stir until there are no dry lumps left and the batter is smooth.
- Bake at 375F for 35-38 minutes, or until the edges begin to pull away from the pan and the top is firm. Allow to cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Make Ahead and Storage
The best way to store quick breads is the same as the best way to store muffins.
Yum! I have never made pumpkin bread before
Looks great!
This looks amazing! so dense and hearty. yum.
Do you know if there’s there a gluten-free alternative for wheat pastry flour?
Hmm… regular all-purpose flour can be subbed in a 1-to-1 ratio for whole wheat pastry flour, so I would imagine that whatever you typically use as a gluten-free alternative to all-purpose flour would work!
okay awesome, thank you!!
i love that this recipe can be made easily with the things already found at THS Headquarters
Hooray for no weird ingredient recipes 
Hooray!
this sounds awesome!
Hey maybe you can answer this: What’s the difference between pastry flour and regular flour??
I’m making pumpkin banana bread this week and definitely using it as a breakfast food!
I can answer that!
The difference is the amount of proteins in the flour. I compare them here: http://www.savvyeat.com/baking-with-wheat-flour-its-all-about-the-protein/
This looks so good! And totally healthy! I’m currently in an anti-dish making mood… otherwise I would make this STAT.
I made this today! I doubled the recipe. I used an entire can of pumpkin but only 2 eggs. A little crumbly but amazing flavor! Will make again!