Pumpkin Oat Bread with Raisins is all the goodness you crave in a pumpkin bread without all of the ingredients you don’t. Loaded with oats, raisins, and spices, this is our go-to, good choice, fruit bread good for every season.
Easy to whip up from ingredients you already have in your pantry, this recipe makes one loaf of homemade goodness packed with nutrients and is low in sugar, uses only a bit of good oil, and is packed with flavor. This makes a dense, heavy, moist bread filled with texture thanks to the oats and raisins.
Here’s how to start. Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
In a mixing bowl (stand mixer is helpful), combine the following ingredients:
1/2 c. brown sugar
1/3 c. melted coconut oil
1 T. molasses
1/3 c. plus 1 1/2 T. coconut milk
1 1/4 c. pumpkin puree (not pumpkin pie mix)
2 large eggs
Combine the following dry ingredients in another large bowl:
1 1/3 c. unbleached flour
1 c. rolled oats (not quick oats)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 heaping tsp. cinnamon
1/2 tsp. all spice
1/2 tsp. nutmeg
Combine wet and dry ingredients in stand mixer bowl just until it comes together.
Add in 2/3 c. raisins.
Pour the batter into the greased loaf pan and top with 2 T. rolled oats.
Bake at 350 degrees for 50-55 minutes or until the top is golden brown and a toothpick comes out clean. Let it cool in the pan for 15 minutes or so and then remove to a cooling rack to finish cooling. Let cool completely before slicing.
Many thanks to Well Plated for the amazing recipe from which I based mine.
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