Pumpkin-Raisin Almond Loaf

Pumpkin-Raisin Almond Loaf

1 1/4 cups all-purpose flour (I used a mixture of whole wheat and white)
1/2 cup rolled oats
2 eggs
1 cup pumpkin puree
1/2 cup apple sauce
1/3 cup water
1 tsp vanilla
1/2 cup brown sugar
1/4 cup stevia (or equivalent)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
Handful of slivered almonds (for topping)
1 tbsp oats (for topping)


  1. Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray.
  2. In a large bowl with an electric mixer, combine pumpkin, eggs, apple sauce, water, vanilla, brown sugar, and stevia until well blended.
  3. In a large bowl, whisk together the flour, rolled oats, baking soda, salt, cinnamon and nutmeg until well combined.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Add raisins and stir. Pour batter into the prepared pan. Sprinkle with a handful of slivered almonds and about a tablespoon of dry oats, pressing down lightly into batter.
  5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  6. Spread with cream cheese or a dollop of honey for a delicious breakfast or mid-afternoon snack! 🙂

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