Happy Snow Day, my friends! Did everyone have a nice Valentine’s Day?
Since our parking lot is a giant sheet of ice, and the clinic is closed today due to Snowmageddon 2015, I decided it was a great day to use up that leftover 1/2 can of pumpkin that’s been sitting in my fridge for about a month. Originally I used it for my “Everything But the Kitchen Sink” Weeknight Stew, but that was only half the can, and there are only so many bowls of oatmeal and yogurt that you can add a dollop.
I felt so cozy last year after making my Savory Snowmageddon Crepes, so naturally I had to bake something else to feel all warm and fuzzy inside (and to procrastinate from studying for the NCPTE). I hope that wherever you are on this chilly day, you can enjoy a thick slice of this pumpkin bread with a big mug of tea and a good book nestled in your lap!
Thankful for this day to relax and enjoy the snow from inside my warm house!
- 1/2 can pumpkin puree
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce (or one small carton)
- 1/4 cup water
- 1/3 cup low-fat milk
- 1 cup + 2 tbsp whole wheat flour
- 1/2 cup oats, plus more for topping
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- handful of raisins and/or chocolate chips
- Preheat oven to 350 deg.
- In a medium bowl, whisk together all the wet ingredients.
- In a smaller bowl, whisk the dry ingredients and spices.
- Add dry ingredients to the wet ingredients and stir with a spatula until combined.
- Stir in raisins and/or chocolate chips.
- Pour into a loaf pan sprayed with cooking spray. Even out with the spatula and sprinkle a few more oats on top.
- Bake at 350 deg for 45 minutes or until toothpick comes out cleanly.
- Allow to cool at least 10 minutes before slicing.