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 16th 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)
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
