Damn, I feel sluggish. From my trip to New Orleans to Thanksgiving and all of the pork fat I take in just being near Longman & Eagle, I’ve acquired some extra padding. My favorite black leather skirt doesn’t even stay buttoned anymore…. I can’t let this happen at the peak of leather skirt season… But baked goods, dammit.
I had fresh pumpkin puree and a pint of maple syrup leftover from family meal that I saved from the trash so I made a healthier pumpkin loaf. It’s really not bad, almond flour, oat flour, a little all-purpose and no sugar outside of the syrup. There’s a lot of butter, but I consider butter a health food so all the better. I accidentally stabbed the side while taking it our of the loaf pan and it looks really weird… pictures are over-rated anyway. Just trust me, this loaf is delicious and kind of healthy in moderation.
Just eat 1 slice. Share the rest. Or freeze it.
- ¾ cup old-fashioned oats, pulsed into a flour
- ½ cup almond meal
- ¾ C all purpose flour ( I used a mix of white and whole wheat)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice
- pinch cloves
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- ¾ cup maple syrup
- 2 eggs
- oatmeal and nuts to top (I tossed in cinnamon and a pat of melted butter too)
Preheat oven to 350°F. Combine the dry ingredients with a whisk. In a separate bowl, whisk together the wet ingredients. Sprinkle the dry ingredients over the wet and stir firmly to combine using about 12 – 15 strokes. Do not over stir.
Pour into greased 9″ loaf pan. Sprinkle with topping and back for 55-65 minutes, until a knife comes out clean. Transfer to wire rack and let cool.
- I make the oat flour after grinding the spices. It helps clean the spice grinder.
- Don’t use a spatula to remove it, because you can create a dent in the side of the cake which will cause it to lean in an unsightly manner. Just dump the thing out onto a wire rack. Some of the topping will fall off, but that’s life.