Pumpkin Oatmeal Bread with Walnuts and Cranberries

I can’t believe that November is already here. It seems that just couple of weeks ago it was summer (well, at least here in San Diego) and now the weather cooled down and the days are shorter and shorter. It also means that the holiday season is approaching faster than I expected. My sister-in-law will be flying over from Arizona for Thanksgiving, so I need to start thinking about the Thanksgiving feast and the fun and yummy recipes I will be making. Well, I still have time!

Now it’s time for a pumpkin bread, after all it’s a holiday season! This is a great recipe for a baked fall treat! It’s light enough for breakfast, but also perfect as a afternoon snack or dessert. And the best part your house will smell like a pumpkin pie wonderland. Enjoy with a glass of cold milk or coffee or tea!

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• Servings: 1 loaf
• Time: 1 hr 15 min
• Difficulty: easy
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Ingredients:

• 1 cup all purpose flower
• 1/2 cup whole-wheat flour
• 1/2 cup rolled oats (not instant)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch sea salt
• 1 teaspoon pumpkin pie spices
• 1/2 cup plain Greek yogurt
• 4 tablespoons melted coconut oil ( or use vegetable oil)
• ½ teaspoon vanilla extract
• 2 eggs, lightly beaten
• 10 oz pumpkin butter ( I used Trader Joe’s)
• 1/3 cup maple syrup
• 1/3 cup dried cranberries (can use raisins )
• 1/3 cup walnuts, chopped

Directions:

1. Preheat oven to 350 F. Lightly grease a 9×5 inch loaf with oil.
2. In a medium-sized bowl, mix together the dry ingredients. In a large bowl, blend the oil, eggs, yogurt, pumpkin butter, maple syrup and vanilla.
3. Mix the dry ingredients in with the wet ingredients until combined. Do not overmix. Fold in the walnuts and cranberries.
4. Pour mixture into the pan. Bake for 55-60 minutes, or until the top is browned and a toothpick comes out clean.
5. Let it cool before serving.