SERVING SIZE: 2 oz.
SERVINGS PER RECIPE: 8
INGREDIENTS
- 2 Cups All Purpose Flour
- 2 Cups Pumpkin Puree, Libby’s
- 1/3 Cup Honey 3 Tbsp. Canola Oil
- ½ Tsp. Salt
- 1 Tsp. Maple Flavoring or Vanilla Extract
- 2 Tsp. Baking Powder
- ½ Tsp. Baking Soda
Oat Crumble Topping:
- ¼ Cup Dark Brown Sugar
- ½ Cup Oats
- ½ Tbsp. Butter, unsalted
- ½ Tsp. Salt
- 1 Tsp. Cinnamon, ground
- ½ Tsp. Nutmeg, ground
*Knead all ingredients together using your hands.
DIRECTIONS
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Preheat oven to 350 degrees.
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Sift all of the dry ingredients into a bowl and set aside.
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Beat the honey, oil, and maple in a medium sized bowl.
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Then whisk in your pumpkin puree until all ingredients are well combined.
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Combine the dry and wet ingredients together and pour into a greased 8” loaf pan. Add your oat crumble topping.
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Bake for 1 hour and a half or until the cake tester is clean when dipping into the center of the bread.