Healthy Pumpkin Oat Bread Low Fat The Busy Baker Instructions. preheat your oven to 350 degrees fahrenheit. prepare a standard loaf tin by greasing it with oil or butter, and lining the bottom and sides with parchment paper (for easy removal). to a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Instructions. preheat oven to 325 degrees fahrenheit (165 degrees celsius) and grease a 9×5 inch loaf pan. in a large bowl, beat the oil and honey together together with a whisk. add the eggs and whisk until blended.
Healthy Chocolate Chip Pumpkin Oat Bread Naturally Being Nat In a small bowl, whisk eggs. add pumpkin, greek yogurt, honey and vanilla and stir till combined. in a large bowl, mix together oats, oat flour, baking soda, spices, and salt. add dry ingredients to wet and stir till combined. stir in chocolate, saving a few chips for the top. bake in oven for 45 50 minutes or until toothpick comes out clean. Use a butter knife to draw a large “s” shape into the pumpkin batter mixture. this creates the cinnamon swirl. cover the loaf pan with aluminum foil and bake for 40 minutes. remove the foil and continue baking for another 10 to 15 minutes, or until the bread is golden brown around the edges and tests clean. Bake 30 35 minutes or until a toothpick can removed clean. remove the pan from the oven and set aside to cool at room temperature 1 hour. slice into 10 pieces and enjoy! store the healthy pumpkin bread in the refrigerator up to 7 days or in the freezer up to 90 days. Grease an 8 or 9 inch bread pan with coconut oil or oil. add the oats to a blender and blend until the oats are finely ground and resemble a flour. add all the remaining ingredients to the blender. blend until they all come together into a fully smooth batter, stopping and scraping the bowl of the blender as necessary.
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