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.