Hippy Pumpkin Bread

Hippy Pumpkin Bread - Shutterbean

We all know and love Hippy Banana Bread right?? Now that it’s Autumn, let’s shift gears and make Hippy Pumpkin Bread!

Hippy Pumpkin Bread - Shutterbean

What’s better than warm Autumn light hitting a cup of coffee and a slice of pumpkin bread???! 

My Everyday Life Week 40 of 2021- a photography series by Tracy Benjamin of Shutterbean.com

In this new iteration, we have

oats!

pepitas!

dried cranberries!

pecans!

With just the right amount of sweetness this 42-year-old woman desires (hint: NOT TOO SWEET!).  Let’s get to baking!

Ingredients involved:

Hippy Pumpkin Bread - Shutterbean

We mix the dry ingredients. 

Hippy Pumpkin Bread - Shutterbean

We mix the wet ingredients & brown sugar!

Hippy Pumpkin Bread - Shutterbean

Dry meets wet.

Hippy Pumpkin Bread - Shutterbean

All of the things!

Hippy Pumpkin Bread - Shutterbean

Such a pretty batter.

Hippy Pumpkin Bread - Shutterbean

Batter goes into prepared pan.

Hippy Pumpkin Bread - Shutterbean

BAKED!

Hippy Pumpkin Bread - Shutterbean

Let cool and then dig in!

Hippy Pumpkin Bread - Shutterbean

I normally could eat several pieces of bread but there’s so much goodness in each piece that it fills you up!

Hippy Pumpkin Bread - Shutterbean

It’s like a portable bread/granola hybrid. I’m in love.

Hippy Pumpkin Bread

 

makes 1 loaf

  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup olive oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/3 cup raw pepitas

Preheat oven to 350F.

Butter an 8 x 4 inch loaf pan. Line pan with a piece of parchment paper, with the long sides overhanging. Lightly butter the parchment, then set the pan aside. (cooking spray can be used instead of butter)

Whisk together the flour, oats, baking soda, salt and spices in a medium bowl. Set aside.

In a large bowl, whisk together the olive oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time and beat until fully incorporated followed by the pumpkin puree. Add the flour mixture to the liquids, stirring until just combined. Stir in the pecans, cranberries, and pepitas until fully incorporated. Pour batter into the prepared pan, and even out the top if necessary.

Place bread in the oven and bake until a knife inserted in the middle of the loaf comes out clean, about 55-60 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Using the parchment sling, lift the bread out of the pan, unwrap and allow to cool completely on a wire rack before serving. 

 

  • Allison

    oh yum! Heading home from work soon and making this bread. 🙂

  • Julie

    OH! I wish I had seen this recipe yesterday! I made butternut squash bread (roasted half a butternut squash I had to use up, with cinnamon, cardamom, a little maple syrup… then pureed it before using it in a pumpkin bread recipe). This would’ve been perfect! Next time!

  • Jean

    Your Hippy Banana Bread is THE best bread ever! Unfortunately I discovered that bananas are a migraine trigger for me so I haven’t made it for a while. While I love the almond flour in the banana bread I’m excited to try this with the oats. Thanks, Tracy!

  • Theo

    I know what I’ll be making this weekend! Pumpkin will be a nice addition to this favorite!

  • Rebecca

    OMG, I am sitting right now eating your hippy banana bread turned into muffins for breakfast when this popped up in my feed! Definitely can’t wait to give it a try and I love the idea of the oats instead of almond flour. Yum! Thank you so much Tracy.

  • Christina

    Where do we add in the oats? Making this yummy bread with my kids today

  • Sharmaine

    This looks amazing! Can you share instructions for making into muffins please?

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