Fall is fast approaching.  I have purchased some mums and Pumpkin Spice is on every supermarket shelf. I was looking for a healthy fall-like recipe and googled, “Healthy Pumpkin Bread”.  The website, The Baker Mama came up with the glorious recipe below.

I am posting an excerpt from The Baker Mama but I suggest you visit the site and read the delicious recipes from the host, Maegan.

Happy fall baking!

What you need:

• 2 cups old-fashioned or quick cooking oats
• 1 (15 ounce) can pure pumpkin
• ½ cup maple syrup
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice, or just cinnamon (I use King Arthur Vietnamese Cinnamon)

What to do:

1. Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and set aside.
2. Add all ingredients to a blender and blend until smooth and well combined.   Pasta on the Floor Note: I used a Nutribullet and it worked great! I only did the oats in the Nutribullet and then added to the other items in a large bowl.
3. Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through yet, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)
4. Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

Optional add-in’s:

• I added some golden raisins and dried cranberries.  I suppose you could add mini chocolate chips as well!
• Use gluten free oats if you want the bread to be gluten free.

This bread is perfect for breakfast or after dinner with a tad of whipped cream and a sprinkle of brown sugar.