Pumpkin Oatmeal Loaf Fat Free Recipe

This delicious and healthy Pumpkin Oatmeal Loaf is the perfect way to use up leftover canned pumpkin! Combining the wholesome goodness of oatmeal and a blend of whole wheat and all-purpose flour, this fat-free recipe is surprisingly moist and flavorful. Made with 8th Continent soymilk and a touch of sweetness, it's a guilt-free treat straight from the oven. Perfect for breakfast, brunch, or a healthy dessert!

Prep Time 15 mins
Cook Time 40 mins
Calories 101.3 kcal
Protein 7g
Rating 3.0 (1 Reviews)
Pumpkin Oatmeal Loaf Fat Free 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Oatmeal Loaf Fat Free

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How to Make Pumpkin Oatmeal Loaf Fat Free

  1. Preheat oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan.
  2. In a large bowl, whisk together 1 ½ cups rolled oats, 1 cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt, and ½ cup packed light brown sugar.
  3. In a separate bowl, whisk together 1 cup 8th Continent soymilk, 1 large egg white, and 1 cup pumpkin puree.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Pour batter into the prepared loaf pan and spread evenly.
  6. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

7g

Fat

0g

Carbs

6g

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