This healthy whole-grain Pumpkin Loaf is made with chewy oats and spelt flour. It is topped with cream cheese frosting and decadent pepita praline crunch. Yum.
![Pumpkin Loaf with Pepita Crunch](https://leelalicious.com/wp-content/uploads/2015/06/Pumpkin-Oat-Loaf-Cake.jpg)
I've been sitting on this recipe for quite a while already. Somehow it seems odd posting a pumpkin recipe when we are just heading into summer.
But this pumpkin quick bread is absolutely amazing! I just made it again for us and didn't want to have to wait even longer to share it with you. It uses canned pumpkin, and that is available year-round after all.
The pumpkin puree makes for a super moist texture and the rolled oats make it chewy at the same time. Moist and chewy - both in the best way possible.
![Slicing Pumpkin Loaf](https://leelalicious.com/wp-content/uploads/2015/06/Pumpkin-Loaf-with-Oatmeal.jpg)
Wholesome and Healthy Pumpkin Loaf
This recipe includes many wholesome ingredients. It's a quick bread that absolutely satisfies my dessert needs, but I also had it for breakfast. And it felt totally right and good.
First, there is whole wheat flour - I used stone-ground spelt flour with great results. Then, there are whole-grain rolled oats and the loaf is sweetened with maple syrup only.
The praline crunch topping is based on coconut sugar.
![Pepita Praline Pumpkin Loaf](https://leelalicious.com/wp-content/uploads/2015/06/Pumpkin-Oat-Loaf-with-Praline-Crunch.jpg)
![Pumpkin Loaf Slices](https://leelalicious.com/wp-content/uploads/2015/06/Pumpkin-Oat-Loaf-with-Pepita-Crunch.jpg)
Delicious, Crunchy Topping & Creamy Frosting!
Oh man, that topping. Toasted pumpkin seeds (pepitas) and rolled oats covered in a crunchy coconut sugar caramel shell. It's like caramel corn without the popcorn.
You might know how much I love contrasts in food. And this pumpkin loaf is the perfect mix of contrasting textures. Moist, chewy, creamy (the frosting), and the glorious crunchy topping.
I hope my description will entice you to consider making this wonderful pumpkin bread recipe - even if we are not in fall season. I don't always get this excited about a dish, and here, I am excited because of how well it went down even when not in autumn. The combination of creamy frosting and crunchy coconut sugar with the chewy oats completely won me over. Enjoy!
![Pumpkin Loaf Finished with Oats](https://leelalicious.com/wp-content/uploads/2015/06/Pumpkin-Oat-Loaf-with-Pepita-Praline.jpg)
Ingredients
- Whole wheat flour spelt
- Baking powder
- Pumpkin pie spice
- Cinnamon
- Salt
- Maple syrup
- Vanilla
- Eggs
- Coconut oil melted
- Oats rolled
- Pumpkin puree
- Cream cheese softened
- Pumpkin seeds
- Coconut sugar
Instructions
- Preheat oven, line loaf pan.
- Whisk flour, baking powder, spices, and salt.
- Combine maple syrup, vanilla, eggs, and melted coconut oil.
- Mix wet and dry ingredients, fold in oats and pumpkin puree.
- Pour into pan, bake until toothpick comes out clean.
- Cool in pan, transfer to wire rack.
- Beat cream cheese and maple syrup, spread on loaf.
- Dry roast oats and pumpkin seeds.
- Melt coconut sugar, stir in seeds.
- Cool, break into bits, sprinkle over frosting.
- Store refrigerated.
Random Question
Pumpkin bread might not be moist due to overbaking, incorrect measurements, or insufficient fat. Ensure accurate ingredient measurements, use proper baking time and temperature, and include enough moistening ingredients like pumpkin puree, oil, or eggs to achieve the desired texture.
Yes, canned pumpkin puree is essentially the same as pumpkin puree. Both refer to cooked, pureed pumpkin, commonly used in recipes. However, check the label to ensure it's 100% pure pumpkin flavor without added sugars or spices.
Pumpkin bread typically consists of flour, baking powder, pumpkin pie spice, cinnamon, salt, sweeteners (such as sugar or maple syrup), eggs, oil or butter, and pumpkin puree. Optional ingredients like oats, nuts, or cream cheese frosting can enhance texture and flavor.
Pumpkin bread might remain raw in the middle if the oven temperature is too low, if the bread pan is too deep, or if the bread is underbaked.
Related
If you like this recipe, you'll love these ones as well!
![Pumpkin Loaf Recipe with Pepita Praline](https://leelalicious.com/wp-content/uploads/2015/06/Pumpkin-Oat-Loaf-with-Pepita-Crunch-Recipe-360x360.jpg)
Pumpkin Loaf with Pepita Praline Crunch
Ingredients
- ¾ cup (100 g) whole wheat flour I used spelt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (150 g) maple syrup
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup (55 g) coconut oil melted
- 1 cup (100 g) rolled oats
- 1 cup (240 g) pumpkin puree
- Topping:
- ¼ cup (70 g) cream cheese softened and beaten
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons rolled oats
- 3 tablespoons pumpkin seeds
- 3 tablespoons coconut sugar
Instructions
- Preheat oven to 350 F. Line a loaf pan with parchment.
- In a large bowl whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl combine maple syrup, vanilla, eggs, and melted coconut oil.
- Add wet to dry ingredients and stir until just combined. Add rolled oats and pumpkin puree and fold in.
- Pour batter into prepared pan and bake for about 45 minutes until a toothpick inserted in the center comes out clean. Let loaf cool in pan for 10 minutes, then invert onto a wire rack. Remove parchment.
Topping
- Beat together cream cheese and maple syrup until smooth. Spread over cooled loaf.
- In a skillet dry roast the rolled oats and pumpkin seeds over medium heat for about 5 minutes. Set aside. Turn heat to low and melt the coconut sugar, while stirring, until pale and creamy. Add the toasted seeds and stir to combine.
- Spread on a piece of parchment. Once fully cooled break into small bits and sprinkle over cream cheese frosting.
- Because of the cream cheese, the loaf should be stored refrigerated.
Pin Pumpkin Loaf with Pepita Praline Crunch for later?
![pumpkin oat loaf and close up of slices](https://leelalicious.com/wp-content/uploads/2015/06/Long-Pin-Pumpkin-Loaf.jpg)
RT
Can I use almond flour instead of spelt? How would I change the recipe then?
Regina
I have not tried a substitution in this recipes, but almond flour can often be substituted 1 for 1 with wheat flour. But you may need more of a binding agent. Maybe an extra egg?
Miya
Looks delicious! If I don't have ground spelt, do you suggest whole wheat or white whole wheat flour?
Regina
I think either will work just fine for this recipe
Sara @ Life's Little Sweets
Oh my, this looks incredible! I am all over this! Glad to see I am not the only one sticking oatmeal in bread!
Regina
Isn't that chewy oat texture just the best??
Justine
Looks awesome! It's never to early to mess around with pumpkin 🙂
Regina
Thank you Justine! I agree, pumpkin is awesome year-round!