Oatmeal and Pumpkin Seed Bread Recipe

Oatmeal and Pumpkin Seed Bread Recipe

Ingredients

• 1 cup oatmeal (for soaking)
• Approx. 1 glass of warm water (for soaking the oats)
• ½ medium pumpkin (about 800 g), peeled and cut into small pieces
• 1 tablespoon sweetener (optional)
• 1 teaspoon cinnamon (optional)
• Salt (to taste)
• 3 tablespoons vegetable oil
• 1 tablespoon sesame seeds
• 1 tablespoon chia seeds
• 1-2 tablespoons nuts (such as walnuts, almonds, or pecans), chopped
• 2 tablespoons mixture of nuts, seeds, and dried fruits
• Dried apricots (soaked and rinsed, chopped)
• 1 tablespoon baking powder

Instructions

1. Soak the Oats

Start by soaking 1 cup of oatmeal in approximately 1 glass of warm water. Allow the oats to sit for about 10 minutes to absorb the water and soften. This step ensures the oats integrate smoothly into the bread and helps create a moist, tender texture.

2. Prepare the Pumpkin

While the oats are soaking, peel and cut ½ medium pumpkin (about 800 g) into small, manageable pieces. The pumpkin will add moisture, natural sweetness, and a pleasant, earthy flavor to the bread.

3. Add Sweetener and Seasoning

Once the oats are fully soaked, add 1 tablespoon of sweetener (if desired, for extra sweetness) and 1 teaspoon of cinnamon (optional) to the mixture. These ingredients complement the pumpkin’s subtle sweetness and add warmth. Season with salt to taste to balance the flavors. Stir well to combine.

4. Add Oil and Sesame Seeds

Incorporate 3 tablespoons of vegetable oil into the mixture to add moisture and richness. Then, stir in 1 tablespoon of sesame seeds, which will give a nice crunch and subtle nuttiness to the bread. Mix everything until well combined, ensuring that the oats, oil, and seeds are evenly distributed.

5. Prepare the Dried Apricots

To bring a touch of natural sweetness and chewiness to the bread, prepare the dried apricots by soaking them in hot water for a few minutes. This will rehydrate them, making them easier to chop and incorporate. After soaking, rinse the apricots and chop them into small pieces.

6. Add Nuts and Seeds

For added texture and nutrition, stir in 1 tablespoon of chia seeds along with 1-2 tablespoons of chopped nuts. You can use walnuts, almonds, pecans, or a mix, depending on your preference. Additionally, add 2 tablespoons of a mixture of nuts, seeds, and dried fruits (like the prepared apricots) to create a more complex and satisfying bite.

7. Final Mixing

At this point, mix everything thoroughly to ensure all ingredients are well incorporated. Finally, stir in 1 tablespoon of baking powder, which will help the bread rise slightly and create a lighter texture. Be sure to mix gently but evenly, so the baking powder is distributed throughout the dough.

8. Bake the  Bread

• Preheat your oven to 180°C (360°F).
• Line a baking pan with parchment paper, then moisten the paper slightly with warm water. This will prevent the bread from sticking and make it easier to remove once baked.
• Pour the bread mixture into the prepared pan, smoothing the top with a spatula to ensure even baking.
• Bake the bread for 20 minutes, or until the top is golden brown and the bread feels firm to the touch. To check for doneness, insert a toothpick into the center of the bread—it should come out clean.

9. Cooling

Once the bread is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Allowing the bread to cool fully before slicing ensures it holds its shape and texture.

Serving Suggestions

This Oatmeal and Pumpkin Seed Bread is incredibly versatile. Serve it warm with butter, or enjoy it with a spread of your favorite jam or nut butter. It pairs wonderfully with savory toppings like avocado, hummus, or cheese as well. The natural sweetness from the dried apricots and cinnamon makes it equally suited for a sweet treat.

Nutritional Information (per slice, serves 10)

• Calories: 210 kcal
• Protein: 5 g
• Carbohydrates: 24 g
• Fat: 12 g
• Fiber: 4 g
• Sugar: 6 g (from dried fruits)
• Sodium: 150 mg