Pumpkin Oat Bread Ww
Embrace the cozy flavors of fall with this wholesome Pumpkin Oat Bread, a Weight Watchers-friendly recipe that's as nutritious as it is delicious. Packed with hearty whole wheat flour and old-fashioned rolled oats, this bread gets a burst of seasonal flavor from warm spices like cinnamon, nutmeg, and ginger. The natural sweetness of canned pumpkin, unsweetened applesauce, and honey make it delightfully moist without adding refined sugars. Perfect as a breakfast, snack, or even dessert, this guilt-free treat is versatile and easy to make in just under an hour. Plus, with an optional addition of crunchy walnuts, it's a little indulgence that's both satisfying and healthy. Serve it warm with a smear of butter or enjoy it on its own for a comforting slice of goodness.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin purée
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts (optional)
- Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Stir well to distribute the spices evenly.
In another bowl, whisk together the pumpkin purée, unsweetened applesauce, honey, egg, and vanilla extract until smooth and well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
If using walnuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice into 10 even pieces and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3023 mg | 131% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 74.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 277 mg | 21% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
