In my mind, pumpkin bread is the quintessential fall treat, but I hadn't gotten around to buying some from the nearby bakery. Instead I decided to make my own recipe, and it turned out better than I could have imagined. My husband says it's better than the bakery's, but he might be slightly biased. I tested it out on some acquaintances of mine and received similar favorable feedback. One said it was the perfect amount of sweetness. Another said she'd pay as much for it as she would the bakery's. Another woman insisted that she needed the recipe. So here is the recipe for all to try. See (or taste) for yourself!
Perfect Pumpkin Bread
(For Printable PDF click HERE) Serves: 6-8 Slices | Active Prep Time: 15 minutes | Cook Time: 45 minutes 2 cups oat flour (or 2 1/2 cups old fashioned rolled oats) 1 1/2 cup pumpkin 1 1/2 T cinnamon 1 1/2 t pumpkin spice 1 T vanilla 2 tsp cream of tartar 1 1/4 t baking soda 1/2 t salt
1 cup finely chopped dates
Preheat oven to 350°
If you don't have oat flour, put old fashioned oats in food processor on high until they become a fine powder.
Pour oat flour into a mixing bowl and stir in cream of tarter, baking soda, salt, pumpkin spice and cinnamon
Finely chop dates in food processor*. Then add pumpkin and vanilla, and process until combined.
Add pumpkin mixture to oat flour mixture and stir. It should make a thick, almost dough-like batter
Pour batter into bread pan and spread evenly
Bake for 40-45 minutes
*If you don't have a food processor, then simply chop by hand and mix with pumpkin in a second bowl separate from the dry ingredients, and purchase oat flour