In honor of Autumn, I made a loaf of pumpkin bread with my two little grand babies. We used organic, canned pumpkin, but by all means use pumpkin that you haver baked and pureed yourself!

Patty’s Pumpkin Bread

Preheat oven to 350 degrees, making sure the oven rack is in the middle of the oven

Grease well  (with oil or butter) a 9” loaf pan.

In large mixing bowl combine:

2/3 cup walnut oil, coconut oil or melted butter

1 ½ cups coconut sugar or natural sugar such as Sucanat

Beat for about 2 minutes with a whisk or electric blender.

Add:

1 15- ounce can puréed pumpkin

1/2 cup applesauce

1/2 teaspoon lemon extract

1 teaspoon vanilla extract

2/3 cup water, room temperature

Whisk for another 2 minutes.

Add:

4 large eggs, one at a time.

In a separate bowl combine the dry ingredients:

2 1/3 cups whole-wheat flour

1 cup oats, plus 2 teaspoons for the top of loaf

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon Chinese 5-Spice

Stir these ingredients into the wet ingredients and stir for about 1 minute until combined but not over-mixed.

Pour into the prepared loaf pan and sprinkle about 2 teaspoons oats onto the top. Bake for 60 to 70 minutes. Do check with a toothpick after about 55 minutes. It’s a big loaf and mine took 70 minutes, but ovens vary. Remove from oven and place on cooling rack for about 20 minutes, then run your knife around the edges and carefully remove from pan. Let cool for 15 minutes before slicing.

Enjoy!!