Pumpkins & Postpartum Goodness

It's October. That means it's pumpkin time. Muhahaha! I absolutely love pumpkin goodies. Lattes, pies, muffins... Drool. Last year I came across a recipe for this pumpkin bread. I scribbled it down on a post it note and tested it out on my family. (I'm sad to say I don't know where this recipe originated because I didn't write it down). Those first 2 test loaves didn't really get shared... Hubby and I ate those after they came out of the oven, while watching TV one night... It was that delectable. The best part was I made it gluten free and did all the "mixing" in our Blendtech blender. Cleanup was a breeze! My kids thought this bread was epic too, even the picky eater.
So I thought I'd share this recipe with you this fine October. I like to roast/puree organic sugar pie pumpkins in advance for homemade pumpkin puree, but you could substitute canned pumpkin to speed up the process.
This would be a fab recipe to make for a postpartum family enjoying a new baby this beautiful October. It's high in fibre and flavour! Plus the addition of oats could help increase breastmilk supply. Woohoo!! I hope you enjoy it as much as our family does.
~ DoulaInTheWild

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Delectable Pumpkin Bread

​INGREDIENTS

15 ounces puréed pumpkin
4 eggs
2/3 cup canola oil
1/3 cup organic unsweetened applesauce
2/3 cup water
2 1/3 cups whole wheat flour (Or substitute: all purpose gluten free flour)
1 cup organic rolled oats (save 1 teaspoon for sprinkling on top)
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon ground cloves

DIRECTIONS

1. Preheat the oven to 350°F.
2. Lightly apply cooking spray to two loaf pans.
3. Place the pumpkin, eggs, oil, applesauce, and water in a large mixing bowl. Blend it together using a hand mixer until creamy.
4. Mix the flour, oats, sugar, baking soda, and spices in a smaller mixing bowl.
5. Add the dry ingredients into the wet, and using a spoon, mix thoroughly until smooth. Pour half the batter into each greased pan. Sprinkle the tops with rolled oats.
6. Bake for approximately 45-60 minutes or until a toothpick inserted comes out dry. (This took much longer up here in our higher Calgary altitude, so check at regular intervals after 60 mins).  Allow to cool in the pans before removing.