Ingredients
Units
Scale
- 225 grams (2 1/4 Cup) Rolled Oats
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Pumpkin Pie Spice*
- 4oz (1 stick/ 1/2 cup) Salted Butter, melted
- 200 grams (1 cup) Granulated Sugar
- 2 Large Eggs, at room temp.
- 1 Teaspoon Vanilla Extract
- 4oz (1/2 Cup) Full-Fat Greek Yogurt (Plain or Vanilla) or Sour Cream
- 8oz ( 1 Cup) Pumpkin Puree (not pumpkin pie mix)
Maple Glaze (Optional)
- 145 grams (1 Heaping Cup) Powdered Sugar, sifted
- 3 Tablespoons Maple Syrup
- 1 Teaspoon Maple Extract
- 1 Tablespoon Hot Water
Instructions
- Preheat oven to 350F/180C and grease a 1lb loaf pan.
- Take your oats, put them in a high-powered blender or food processor, and blend until a fine flour.
- In a medium bowl mix together the oats, baking soda, salt, and pumpkin spice.
- In a large bowl mix together the melted butter, sugar, eggs, vanilla, Greek yogurt, and pumpkin puree. Mix in the dry ingredients gently folding until no oat flour streaks remain.
- Pour into prepared pan. Bake for 55-65 minutes. Of course, always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom, everyone's oven is different so check for doneness vs when the time is complete. Store leftovers in an airtight container for up to 5 days at room temperature.
Optional Maple Glaze
- In a small bowl mix together powdered sugar, maple syrup, maple extract, and hot water. If too thin add a tsp of water at a time to reach desired consistency. Drizzle on top of bread. Store leftovers in an air-tight container in the fridge.
Notes
To keep recipe gluten-free make sure to use gluten-free oats
- Prep Time: 15
- Cook Time: 45
- Category: Snack
- Method: Bake
- Cuisine: American