I am SO excited to share this Recipe of the Month! It tastes so good, very similar to pumpkin pie, and I really think you guys will love it. This is my 17th blog in my 30 Days of Blogging challenge (click here to read more about the challenge). 
I am a sucker for all things pumpkin during the fall. Last week I posted my favorite Homemade Pumpkin Spice Latte recipe that went viral and had almost 500 shares! I decided that along with a yummy pumpkin drink I should come up with a yummy pumpkin bread treat. These two recipes will save me so much money and so many calories at Starbucks this year! 🙂
This recipe tastes really similar to pumpkin pie! I made a pumpkin butter spread to go on top. Apple butter is one of my favorite things, and I figured I could make something really similar with pumpkin to make this bread nice and moist. It worked great! The bread by itself is good, but when you add that pumpkin butter on top it just seals the deal and gives each bite the pumpkin pie texture I was hoping for. I’d love to hear your feedback, let me know if you like this recipe. This would be a great food to eat post workout or in place of a small meal during the day.
Pumpkin Oatmeal Bake
Makes 4 servings Per Serving (including pumpkin butter on top):
255 Calories
6g Fat
29g Carbs (4g fiber)
24g Protein
Ingredients for Pumpkin Bread:
-3 scoops MRM Rich Vanilla 100% All Natural Whey Protein (72g)
-2/3 cup oat flour (90g)
-1.5 tsp cinnamon
-1 tsp pumpkin pie spice
-1/2 tsp ground sea salt
-1 tsp baking powder
-3 large egg whites (135g)
-1/2 c. canned pumpkin puree (120g)
-1 Tbsp coconut oil
-2 tsp vanilla extract
-1/4 c. plain Greek yogurt (57g)
Ingredients for Pumpkin Butter:
-1/4 cup plain Greek yogurt (57g)
-1/2 cup canned pumpkin puree (120g)
-1 Tbsp raw honey (21g)
-1 scoop Kal brand stevia (or any other sweetener of choice)
-Cinnamon and pumpkin pie spice to taste (I used a generous amount)
Directions:
Preheat oven to 350 degrees. Spray a pie pan with non-stick cooking spray (I like coconut oil spray, but use whatever you have on hand). Mix the first six dry ingredients in a medium sized bowl. Then add the remaining wet ingredients.
Set that bowl aside, and in a smaller bowl mix together the pumpkin butter ingredients.
Pour the pumpkin bread ingredients into your greased pie pan. It will look like this (side note: sorry these next few pictures are sideways. I tried about 4 different ways and could not figure out how to rotate them!):
Then using a rubber spatula evenly spread the pumpkin butter on top of the pumpkin bread batter. It will look like this when you are done:
Bake for 22-25 minutes. You can tell it’s done when a knife comes out clean, but the butter will not totally set and will stay a little wet even when cooked all the way, so you will want to stick the knife in a part of the bread that doesn’t have the pumpkin butter on it. When done, your bread should look like this:
Cut into 4 wedges (each wedge is one serving) and enjoy! I put the remaining wedges each in a ziploc bag to eat later. You could also freeze individual servings in ziploc bags and microwave them later too.
Warning: you may be tempted to eat all four servings at once like I was!
Your Friend,
Natalie
8 Comments
Making this! Yum!!
Hi Natalie,
Is there a chance you can blog about how to create clean eating recipes and calculating nutrional info?
Hey, Natalie! I was just debating this with a friend, and then saw you mention breastfeeding in your sugar cravings post, so thought you might be a good person to ask. If you were breastfeeding and endurance training (for me, marathon training is now in full effect), what would be your guess as to a good number of calories to try to get in every day? I have a few more pounds to shed to get to pre-preg weight (approx 5 still, I know those can hang on for awhile while BF’ing). I don’t mind since all of my clothes fit…however, those extra pounds can make a difference in your running. That being said, I am torn between being hungry all the friggin time, not wanting to eat too much and GAIN weight, but also not wanting to eat too little and risk low energy (or worse, lowered milk supply)! So….any thoughts?
Thank you for putting ingredients in grams as well! These cups of yours are driving me crazy 😉
Yum!! I’ll be trying this for sure and sharing!
Question for you… Where are you getting your Kal Stevia. I’m having trouble finding it. Also, why Kal over Stevia in the Raw?
Thanks!! Alison
Hey Alison! I order mine from amazon.com and it seriously lasts forever! The scoop is about the size of a pencil eraser. I think I’ve had mine for 1.5 years now and it still has about 25% left. I like Kal brand because the only thing in it is stevia, there are no other fillers. If you look at Stevia in the Raw or Truvia they have other ingredients in there too. I still use Truvia, but sometimes I just prefer the Kal stevia. It does have a bit of a bitter aftertaste though, which is why I don’t use it all the time.
Thanks for that info! I’ll check it out. I’ve been seeing it used more and more.
By the way. I think I might be a little addict to your Pumpkin Bake! Had it for breakfast this morning. 🙂
This sounds so delicious!! I love the fall season when pumpkin flavored everything is around. Thanks for sharing! I offer healthy recipes on my site along with diet and fitness info http://bit.ly/1bvXJUo Hope to shre more info with each other. And hope you enjoyed the Olympia, I was out there too!