Low Sugar Pumpkin Oat Loaf

Micah Siva

Easy

Difficulty

Eating pumpkin-packed foods in Autumn may be old news, but they’re so darn good, this trend is going nowhere. During Sukkot, we enjoy foods that remind us of the harvest. Given the timing of this holiday (September or October), pumpkin-forward dishes are perfect for noshing in the sukkah. 

Whether you’re celebrating Sukkot or Thanksgiving, or just a relaxing Shabbat, cozy up with a slice of this Low Sugar Pumpkin Oat Loaf, packed with warm spices and seasonal pumpkin. Have little ones? Try adding 1/2 cup chocolate chips for a kid-friendly spin on this tasty loaf, and encourage them to help stir the batter, and top the loaf with their favorite nuts and seeds.  

Ensure that you’re using pureed pumpkin, not pumpkin pie filling. Can’t find it? Make your own pumpkin puree or try using sweet potato puree instead. 

Ingredients for 10-12 servings

  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup plain yogurt
  • 1/4 cup agave syrup or maple syrup
  • 1 tsp. vanilla extract
  • 2 Tbsp. olive oil
  • 2 cups oat flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/2 Tbsp. pumpkin pie spice
  • 1/4 cup pecans, chopped
  • 1/4 cup pumpkin seeds, shelled
  • 1/4 cup apple butter (or apricot jam)

Directions

  1. Preheat the oven to 350°F. Lightly grease a loaf pan with olive oil.
  2. In a large bowl, combine eggs, pumpkin puree, yogurt, agave, vanilla, and olive oil.
  3. In a separate bowl, whisk oat flour, baking soda, baking powder, sea salt and pumpkin pie spice.
  4. Add dry ingredients to wet, mixing until just combined.
  5. Add in pecans and pumpkin seeds.
  6. Transfer to the greased loaf pan.
  7. Dollop the apple butter on top and use a butter knife to swirl it into the batter. Top with additional nuts and seeds, if desired.
  8. Bake for 40-50 minutes, or until a toothpick comes out clean.
  9. Let cool in the pan before removing.
  10. Enjoy!

Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.