Pie Pumpkins are finally coming into season at the farmers markets and it got us in the pumpkin bread mood! Most pumpkin bread recipes call for Maple Syrup, which of course we love but this recipe mixes it up because we used our farm's wildflower honey as the sweetener.
⅓ cup melted olive oil
½ cup Slate Valley Farms Wildflower honey
1 cup pumpkin purée
¼ cup milk of choice
1 teaspoon pumpkin spice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 1/2 c all purpose flour
¼ cup almond flour
⅓ cup/ 40g almond flour
⅓ cup/45g brown rice flour
¾ cup/90g oat flour
2/4 tsp baking soda
½ tsp sea salt
1 cup/120g walnuts, coarsely chopped
½ tsp ground cinnamon
In a stand mixer with paddle attachment, add rolled oats, almond flour, sugar and cinnamon. Mix to combine. Add butter, and when all oats are moist and clumped to butter, add walnuts.
Pour mixture onto a parchment lined baking sheet and put into freezer while you prepare bread batter.
Preheat oven to 325 degrees and grease a 9×5-inch loaf pan.
In a stand mixer with paddle attachment, beat the oil and honey together. Add the eggs, pumpkin and milk.
Once combined, add the baking soda, vanilla, salt and cinnamon. Lastly add both flours.
Pour the batter into your greased loaf pan and sprinkle with walnut topping.
Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Carefully transfer the loaf to a wire rack to cool before slicing.
For an extra layer of Slate Valley Farms sweetness try adding our Maple Candied Walnuts into the walnut crumble topping!
If you give our recipe a try tag us @slatevalleyfarms on instagram! We love seeing your kitchen creations using our farms products.
Recipe written for Slate Valley Farms by Jessica Sheridan