Pumpkin bread and pumpkin muffins have long been an obsession of mine come fall. But finding a pumpkin loaf "around town" that is vegan and guilt-free is not an easy task. So in these desperate times, most vegans find that matters must be taken into their own hands. Into the kitchen we go!
Oatmeal Pumpkin Bread. This dreamy, filling, golden pumpkin loaf is packed with real pumpkin flavor and accented with warm spices like cinnamon, plus a touch of earthy nutmeg and ginger and dreamy coconut oil, citrus zest and vanilla bean too. Get my recipe plus a Nelly update..
Nice without the vegan butter slathering too..
Pumpkin bread in fall. It is a must. (But healthy vegan pumpkin bread, not so easy to find.)
Can I Get Some Pump-Pump-Pumpkin Bread Please? One classic "pumpkin bread" example can be found at everyone's favorite mass chain coffee shop: Starbucks. Even if you've never tasted it, I know you've seen it. You've passed it as you dart through airports at 6am, or as you grab a quick soy-something on a busy workday. Those thick, spongy slices all huddled together behind the shiny, glossy bakery glass, lined up in perfect piles between the "banana loaf" and "iced lemon pound cake." Those golden slices smiling at the pumpkin spice latte toting patrons. But no pumpkin spice latte for us vegans (yet?) and no pumpkin loaf either. You sigh feeling kinda left out of the #PSL, Pumpkin Bread frenzy, the sound of those crinkling brown Starbucks bakery bags following you out the door and down the street.
Like most traditional pumpkin breads, the popular Starbucks version is not vegan. And not terribly healthy. Lets just take a looksie.. "Pumpkin Bread ingredients a la Starbucks: sugar, pumpkin, wheat flour, enriched (wheat flour malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), egg, soybean oil, water, pepitas (pepitas, safflower oil, salt), food starch - modified, salt, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, spices, pan spray (soy lecithin, may contain canola oil, palm oil, soybean oil, natural flavor, mineral oil). " 390 calories per slice, 14g fat, 2g fiber, 38g sugar/61g carbs.
But hold up! Before you crumble into a pouting mess of pumpkin depression, take a bite of this!..
So lets try this again...
Indulge. My Oatmeal Pumpkin Loaf is not only delicious, but LOADED with whole food goodness from rolled oats, pumpkin puree, healthier sweeteners like maple syrup, ground seeds and non-dairy almond milk. So good for you that you can easily eat it for breakfast, paired with a giant steamy latte or your favorite fruit smoothie or green juice recipe. The main healthy ingredient upgrade involves my flour. Instead of pre-processed "flour" I use homemade oat flour. My homemade oat flour is easily made in a blender or food processor in just a few minutes.
If you split one loaf into 8 slices, each slice looks like this (estimate via caloriecount.com):
Not too shabby. Less sugar/carbs. More fiber. Less fat. More whole foods. Fat is from organic, extra-virgin coconut oil. Tip! If you want to boost the protein content of you bread, substitute ½ cup of the pumpkin with silken tofu. Or keep the recipe as is and add in a scoop of your fave protein powder. Or take a tip from Starbucks and add in some nutrient-rich ground pepitas! Yum.
Oat Flour Loaf. Since this is a hearty, truly oatmeal-infused loaf, it has a dense, rich pumpkin texture and flavor - rather than an ultra fluffy texture you might find from pumpkin bread using refined wheat flours. I love oat flour baked goods, they remind me of bran muffins, but silkier. Tip: I used chia seeds because I was out of flax seeds. But I have found that using flax seeds usually gives vegan baked goods a bit more "fluff" in the density.
Breakfast, afternoon snack or bedtime nibble.. pull your leftover bread from the fridge, slice, warm for a few seconds in the microwave or toaster oven and add a slather of Earth Balance. Instant pumpkin-cloud heaven.
Oatmeal Pumpkin Loaf
vegan, makes 1 "standard loaf pan" (9x5") loaf - makes 8 generous slices
dry:
2 cups oat flour (homemade form rolled oats - see directions)
¾ teaspoon salt
1 heaping tablespoon baking powder
spices: ¾ teaspoon cinnamon + ¼ teaspoon ginger powder + ⅛ teaspoon nutmeg + pinch cayenne (optional)
*If you only have cinnamon spice on hand that is fine too!
wet:
1 cup almond milk (room temperature, or slightly warm)
3 teaspoon ground flax seeds (or substitute with chia seeds)
1 teaspoon vanilla extract
1 ½ cups canned unsweetened pumpkin puree
⅓ cup coconut oil, melted (organic)
¾ teaspoon apple cider vinegar (orange juice or lemon juice is an acceptable substitute)
½ cup maple syrup or agave syrup OR ½ cup sugar (organic turbino, raw cane sugar tested)
¼ teaspoon fresh orange zest (lemon zest works too)
topping: sprinkle of sugar + oats + zest
notes:
* If your pumpkin puree is on the "wet" side, add another 3 tablespoon of puree and only use about ¾ cup almond milk. Pumpkin puree cans will vary greatly in "wetness." A "dry" puree hold its shape in a gel-like scoop, while a wet puree is soft almost like a thick applesauce.
* Sweetener: I made the bread once using ¾ cup dry sugar and once using ½ cup maple syrup. Both worked well. I think I liked the maple syrup hint a bit more, and it was a bit smoother of a sweetness. But both were wonderful. Agave syrup could also be used. For a sweeter loaf, use ¾ cup sweetener. But you should be fine using just ½ cup.
* Fluffy Factor: If you want a less dense loaf, feel free to use half homemade oat flour and half a lighter flour like a basic store-bought wheat flour or gluten-free flour alternative
* Wet Mix: You want to warm your liquid ingredients so they combine smoothly. If there is a chilled ingredient the coconut oil will solidify making the mixture clumpy. The easy solution is the warm up anything that is chilled, like the almond milk.
Directions:
1. Preheat oven to 415 degrees.
2. Make your oat flour by grinding whole rolled oats in a food processor or blender until a fine powder texture is reached.
3. Combine all the dry ingredients in a large mixing bowl.
4. Combine all wet ingredients in a bender and process for a few minutes on lowest setting. This will help activate the flax seeds as an "egg replacer."
5. Fold the wet mixture into the dry mixture until a thick, wet batter is formed.
6. Grease your loaf pan very well using coconut oil or coconut oil spray. Pour batter into pan.
7. Bake at 415 degrees for 20 minutes. Then reduce heat to 395 and bake for an additional 25 minutes. About 40-50 minutes total should be about right. You can check to see if you bread is done by using the toothpick test.
8. Cool for a good 30 minutes before removing from pan. You may be able to slice while the loaf is still warm, however slice carefully since the bread will be delicate. You will notice that the dense pumpkin texture will firm up as it cools and the oats continue to absorb the moisture of the cooling bread.
Serve with a slather of Earth Balance vegan butter!
A few things:
1) THANK YOU to everyone who has joined Team Gobble and donated to Farm Sanctuary's What Did You Do campaign! You guys have exceeded my expectations and I am beaming with pride and happiness to have such generous readers. Details in this post.
2) Nelly Update! Updates from this post and this post. Sorry I've been MIA in updating you on Nelly. Here is the latest. And overall I'm ecstatic that she is acting like my normal Nellster and seemingly exceeding the grim expectations communicated by her multiple doctors.
Last Friday we went down to the cancer center to get Nelly's follow-up chest X-ray. Big scary day. This X-ray would tell us how aggressive her cancer is and how much the cancer lesions in her lungs have grown or multiplied. (Nelly's cancer started in her liver and spread to her lungs.) And you may remember the original estimate by one doctor was that Nelly had 2-3 months left to live. (That was in late August.)
The results: In about 3 ½ weeks Nelly's lung lesions DID NOT CHANGE. At all. They are still there, but for some reason they have stayed the same. So maybe we are doing something right! This is literally the FIRST bit of good news Nelly has received in this cancer journey, so I am just going to soak in all this positive energy.
Now the bad news is that she still has a large tumor on her liver and her liver blood results are still slightly elevated. (Although her ALT went down a bit.) And she is still about two pounds underweight for her "norm" weight. Trust me, I am feeding her day and night - I think I am beginning to annoy her with all the feeding sessions going on.
So honestly I have no idea what this means, I guess I am still in shock that we had a tiny bit of good news come our way with all the vets telling us Nelly's cancer is aggressive, terminal and untreatable. Praying that they are all wrong! (Yes, that is my in-denial voice chiming in again.) We have a follow-up chat with Dr. Bittan, our alternative medicine doctor, so I am anxious to see what he thinks. We have been giving Nelly a few meds he prescribed, so maybe they are working!
Or maybe Nelly seriously felt ALL THE LOVE you guys have been pouring out to her furry little body and she decided that she just did NOT want to leave this planet when so many kind and wonderful people love her. Keep it coming, Nelly likes the vibes you all are sending to her. xoxox
Link Love! More Fall-Approved Bread Recipes:
* Citrus & Spice Banana Tea Bread
* Two L'il Pumpkin Muffins
* Honeycrisp Banana Bread + Almond Butter Drizzle
* Easy A Breakfast Carrot Cake
* Pumpkin Spice Orange Banana Bread Bars
* Sugar 'n Spice Dipped Soft Pumpkin Pretzels with Sweet Orange Glaze.
* Pumpkin-Cranberry Loaf, aka Sugar Plum Fairy Bread
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Danielle says
Hi hi! this looks amazing! Do you think I could sub olive oil for coconut oil?
Bridget Young says
Could I omit the oil? If so, do I need to replace it with applesauce or banana?
Much thanks for any advice on this matter.
Lindsay F says
Why do you add the apple cider vinegar
Jeanne Brady Schreib says
Where are the directions for the rolled oats flour?
Sandrea says
I don't have any chia or flax seeds on hand, would it be okay to omit it, or do I need it?
Kathy Patalsky says
You can omit! Just expect the bread to be a bit less sturdy
Anne says
I loved the taste of this! However, my loaf came out too moist and undercooked in the center, even though the top was definitely done (and I left it in for the full time). I think I would have more luck if I baked it at a lower temperature (say 375) for a longer period of time? What do you think? Flavor was so good I would want to make it again! (another thing I might try is to make it in an 8 x8 square pan). I used the half oat flour, half wheat flour option, and i used 1/2 cup organic sugar.
Kathy Patalsky says
Hi Anne, I agree baking this loaf can be tricky, mostly because pumpkin can vary so much in its water content. I have found some pumpkin purée brands to be a bit wetter than others. Also ovens can be tricky. For me, this is the time and temperature that worked well. I always advise to bake longer for a more well done consistency and to use baking tests like the toothpick test for doneness on new recipes for you.
As for the longer and lower theory, I have tried this and personally find not a big difference in getting that baked-through effect.
If you are using oat flour, make sure to use a binder like the ground flax. I find this helps a lot. Wheat flour always bakes a bit more predictably.
Just trying to add a few random tips for you here. I love this loaf and glad you like the flavor as well.
Anne says
Thanks so much Kathy for your thoughtful response! Might be worth some experimenting for me with my oven, my bread pan, my ingredients to get it just right because it was so flavorful. I also suspect my loaf pan was smaller than yours. Thanks so much for the tips!!!!
Debbie says
I tried this and it's great! Thanks for the recipe!
Kathy Patalsky says
Glad to hear Debbie!
Missy says
Do you think coconut sugar would work/taste good??
Kathy Patalsky says
Yes I love coconut sugar for baking with pumpkin
Missy says
also what would happen if i used quick oats? they're all I've got and i want to make this immediately lol 😀
Kathy Patalsky says
Sorry to be a late reply! Hmmm I'm not sure but I think plain, unflavored quick oats should work fine!
Alexandra C says
why 415 degrees? such an odd number and seems too high. i am trying this but the batter is very strange it is fluffy and dry. did use sugars and added extra coconut milk but the texture is different from most quick breads i have made.
Mira L says
I've been looking for a healthy pumpkin bread for a while and this one is very close to what I would like to make 🙂 Thanks for sharing, pinning 🙂
Carolin Radcliff says
Also, can we add nuts?
Carolin Radcliff says
My boyfriend had heart surgery and is not supposed to eat coconut oil. Is there a reasonable substitute for the amount of coconut oil, that we can use in this recipe?
Monet Meeks says
This was amazing!!!!!!!!
Cheryl Miller says
Does this freeze well, or would it be better to make it a couple days ahead and wrap tightly to store?
Kathy Patalsky says
No that would be great !
nicole lamoureux says
Would it mess it up if I used real pumpkin and make my own puree?
Kris says
Made this the other day and am loving it heated with vegan margarine on it. There really is a big difference in canned pumpkins. My first can was just a "regular" can and was very wet. My second can was organic and very pale in color and dry. Ground up quick cooking oats w my smaller processor. Thank you for the great recipe. Will make again
Sam Towns says
Going to make this tomorrow for our small group! They're going to love it.
Milla says
Thank you for this recipe! I'm currently on a gluten-free diet due to stomach problems and I'm a vegetarian who likes to eat vegan most of the time, so I really appreciate recipes like these! I'm from Finland so I've never had pumpkin bread before, but I had to try this as it sounded so delicious, and it was! I used a bit less of maple syrup, used one whole fresh vanilla stick instead of the extract (it's really expensive over here). I also used a little less of the almond milk because I read about people having difficulties with the bread being too moist. I think the texture of my bread turned out just right! I don't know how pumpkin purees usually are but I'm guessing mine was on the drier side. It tastes so christmassy, I should bake this for my family on christmas! Really impressed about the texture considering it's glutenfree and vegan! Yay 😀
Kathy Patalsky says
Probably! Yes yes I think any store bought oat flour would work too..
Kara Bethea says
Great, thank you! I wasn't sure if because it was a super fine powder that it would change the consistency. I'll give it a try!
Jessica Aleece Monroe says
Mine did the same thing! I think my pumpkin might have been too wet (I used Trader Joe's brand). The batter was pretty running and not at all clumpy when I poured it into the pan. It had amazing flavor though so I ate the pieces around the edge, lol.
Kathy Patalsky says
I just commented on this issue. The batter should be quite thick and clumpy wen poured Ito your bread mold. My pumpkin was pretty dry. If your pumpkin purée is wet, reduce the added non dairy milk by at least 1/4 cup, maybe more. Batter that is too wet will take much longer to bake and will not produce a fluffy bread. Hope that helps.
Analyze your pumpkin purée before moving forward. This will help you make any needed adjustments in a pumpkin recipe.
Clare Sherrin says
Thanks Kathy! I'm definitely going to try again and just use less almond milk. I've only ever used one brand of pumpkin so it's hard to compare and get a sense of whether its wet. I was also thinking about the oats. I'm not entirely sure what kind of oats I used since they were just in a big storage jar. Could that also impact the moisture level if the oats were quick or instant? Thanks again for the advice!
Kathy Patalsky says
Clare, oh yes! Quick oats would not be the same since they are much less thick and dry and fibrous when blended into oat flour. Whole rolled oats should be used for this recipe. Glad I could help!! 🙂
Kathy Patalsky says
Not sure! It sounds like the moisture level was a but too high. This can depend on how "dry" or "wet" your pumpkin purée is. The fix would be to add a bit less of the pumpkin, but obviously that doesn't help you now. Pumpkin can be tricky. I have opened some cans that are none dry and others that are soggy wet. The best right answer is to have a general batter consistency that you like and modify a recipe slightly to fit that batter. This oatmeal bread has a very thick batter, not wet. It would take at least 50 minutes to bake an overly wet batter. Sorry I can't help more with this, just trying to analyze and lend some advice!
Clare Sherrin says
This had a great flavour, but mine was far too wet even after 50 minutes and when I took it out of the oven it deflated and collapsed inward. Kind of hard to eat now! Not sure what I did wrong..
Guest says
Hmm, not sure what I'm doing wrong.....After 20 minutes at 415 & 25 at 395, the whole thing was barely crisped on the top, & after another 30 minutes in the oven it was only cooked about a quarter of an inch around. Any thoughts?
kate says
Made this tonight and love the flavour and texture. I think my pumpkin puree might have been too wet, or I did not use enough baking powder. It took around an hour to fully bake and when I took the loaf out of the oven, it collapsed in the middle so the slices are very small and compact. The orange zest is fantastic in this recipe.
So glad that Nellie is holding her own.
Colleen Dustin says
Super excited to find this. I am not vegan, however after finding out what my allergys entail, I can eat Vegan for the most part and not have any of the stuff I can't have. I am allergic to yeast, chicken, fish, shellfish, apple and egg...The only sweet treats I've found to eat are kettle corn and sun butter so I am super excited to be able to Bake a sweet treat for me!!! I absolutely LOVE SB Pumkin Loaf, in fact it's the ONLY food I ever order there...so I am sad this fall that I can't have it.
It is in the oven now and I can't imagine how hard it's going to be to wait to cut into it! Thank you so much!!!
Lindsay Stratton says
I made this last night and WOW! I'm not gluten free, vegan, or dairy free but I do like to eat healthy and this pumpkin loaf will amaze everyone. Since I love pumpkin I used 1 1/2 cans of Trader Joe's Organic pumpkin and the loaf came out very moist and dense. It ate it right out of the pan last night (oops?) and heated up in the microwave this morning with my coffee. If you love pumpkin, YOU MUST TRY THIS RECIPE! Thanks for the pumpkin love!
Sarah Hovick says
I made this yesterday for a dear friend's birthday and she loved it! I topped it with your peanut caramel sauce, using crunchy peanut butter. Absolutely wonderful!
Aimee says
This was delicious!!! I accidentally undercooked it and it was extra doughy in the center, but still was great! It disappeared in 24 hours! I especially loved the orange zest... It worked so well with the pumpkin and spices! Thanks for this recipe 😉
Kathy Patalsky says
Thanks Charlene!
Kathy Patalsky says
All pumpkin purées will vary in density. Maybe yours was more liquid. You can always add more pumpkin to this bread. I experimented and added about 1/2 cup more pumpkin one session and the brad came out very sense almost having a pumpkin pie-meets-bread flavor and texture! But yes, pumpkin recipes can vary based on the brand or simply the can/package. At least that is what I have found from opening many many pumpkin purée cans and tetrapaks! And yes the applesauce may have muted the pumpkin flavor a jut since it adds fiber to the batter, but not too much.
Kathy Patalsky says
You are welcome Maria! I agree, gf baking is tricky, but I always have success using homemade oat flour!
Kathy Patalsky says
Aw thanks Cindy!! So glad you liked it 🙂 xo
Cindy says
Love, love, love this recipe! Moist, just the right density, and just sweet enough. I cooled as directed, but cut when it was still a little warm, spread with some Earth Balance, and, OMG, am on a pumpkin bread high right now. I hope everyone tries this ASAP!
Maria says
This recipe is just amazing! I have not been able to master good gluten-free vegan bread. This bread is moist, fluffy, delicious, and doesn't crumble. This is going to be my "go to" recipe for when I need to bring/make for for parties or gatherings. Thank you, Thank you.
Kim Tierney says
Thanks so much! This recipe is awesome! I made this on impulse because of how amazing it looked, not realizing I was out of coconut oil, so I replaced the oil with applesauce and used stevia instead of liquid sweetener and the consistency was just fine 😀 one question though! It tasted amazing but there seemed to lack that really intense pumpkin flavor. Do you think that could be due to the applesauce?
Charlene Nelson Provence says
Wonderful recipe! I loved that I did not need to go out and buy speciality flours. I accidentally mixed the flax with the dry ingredients so I used chia also. I didn't even add a topping and it was delish. Definitely a keeper. I"m using all my will power to not make another loaf this week.
MK says
Made this before work today .. it's awesome! I cut the maple syrup back a bit to be less sinful .. but it's still super delicious and pretty chewy! My pumpkin was pretty 'wet' and I didn't make any adjustments for it, which resulted in a pretty mushy bread at first, but then within a half hour it tightened up! So good! Thanks for sharing, super easy! 🙂
Lani strom says
I was hoping i could eliminate all oil
Anna says
Just made this, it was delicious! I'm going to put the almond drizzle over it. Thanks for recipe! 🙂
Emilia Miller says
This looks super yummy-- hellooooooo, fall!! 🙂 Thanks for lifting my distant autumnal spirits and getting me excited. Just bought my first can of pumpkin to commence the lovely season~ and now I have an excuse to crack it open.
Sending so much blessings and healing vibes your way for a speedy recovery!! xo
Kathy Patalsky says
Thanks John!! 🙂
Kathy Patalsky says
Thanks Evelyn! xoxo
Kathy Patalsky says
It is variable but usually 1 cup of whole oats makes about 3/4 cup processed oat flour. It also depends how finely you process the oats.
Kara Bethea says
Hi Kathy, wondering if I can just use the store bought Oat flour I have in my pantry?
Kathy Patalsky says
thanks!! 🙂
Kathy Patalsky says
Right? what the heck starbucks?? crazy.
thanks for kind words! 🙂
A. Cook says
Hi Kathy, sorry for the late comment but I have a quick question about the recipe. Just want to double-check that it calls for 1 heaping tbsp of baking powder as opposed to 1 tsp. I'm so bad at understanding baking measurements that I want be sure before I ruin a beautiful bread!
Kathy Patalsky says
Just to clarify, since this bread is quite dense with the oats and pumpkin, and obviously does not have eggs, more baking powder than normal really helps fluff things up. I do this for most of my vegan bread and muffin recipes. When the baking powder combines with the acids (lemon juice or apple cider vinegar) it helps the vegan brad rise. Hope that helps!
A. Cook says
That helps a lot--thanks!!
Kathy Patalsky says
Thanks Heather! xo I'm trying to pull her through! My priority these days is "operation get Nellster better!!" 🙂
Kathy Patalsky says
Isn't it AWESOME!!! Ugh I'm the type person who just doesn't believe the GOOD news until it sinks in and becomes real for a while, so I am still scared. But thank goodness she has taken a turn for the better for now! Thanks for the love Tina xo
Kathy Patalsky says
🙂 yes yes yes love those fall images. Nelly sends you purrs! Thank you xo
Kathy Patalsky says
yay! So glad you liked it Sarah!
Sarah says
Just finished making this it is super good!! I will be making this a lot! 😀
The Vegan Cookie Fairy says
Ugh, you're making me hungry. I want to skip around the autumn countryside in my wellies and wrap myself up in super thick infinity scarves. I can't wait to make something pumpkin-y.
Heaps of hugs to Nelly! My thoughts are with you and your cute cat xoxo
PonderWhy says
The post looks really good, but the news about Lovely Nelly is beyond fantastic! The fact that she seems to feel well and looks so good must mean something. I am sending her extra sunbeams to snooze in. Light and love to the both of you. Tina
Heather McClees says
This is SUCH a fabulous recipe! I love how healthy it is! I don't tolerate wheat well, so this is definitely making me smile right now:) I'm also so glad to hear Nelly is doing better:) I know your love must be pulling her through:)
Kathy Patalsky says
Interesting! I will have to research and ask my holistic vet at our next appointment. We are giving: ip6, rosemary, common juniper and two Chinese herbs. And a few other things...
Lots of mess but they seem to be helping. Nelly is amazing.
Xo
Kathy Patalsky says
Thanks Persephonie!
Kathy Patalsky says
Thanks! 🙂
Kathy Patalsky says
Awesome! I always forget that this is indeed gluten free! I don't always pay attention to that but I have been trying less gluten lately too so yay to oat flour: enjoy! 🙂
Kathy Patalsky says
Thanks Nichole!
Kathy Patalsky says
Haha Erin great minds think alike! I'm glad we had the same starbucks pumpkin bread depression! Give this one a try, it is so so healthy and delicious! I like it best warmed. Xo 🙂
Erin O'Dwyer says
Made it last Saturday before heading to the farmer's market and since it's just me + the kitty, froze the rest. The pieces are slowly disappearing as I crave them every morning. Will make again and again! My mom loved it too and couldn't believe it was vegan! Pumpkin bread= vegan converts!
Kathy Patalsky says
Awesome! Thanks Erin.
Erin O'Dwyer says
My goodness, Kathy! Just this morning, I was eyeing the case at Starbuck's on campus, looking longingly at the non-vegan pumpkin bread. This looks like it could easily knock out that competition for my morning study sessions!
Nichole says
Love pumpkin! This looks delicious!
brittany says
This looks PERFECT FOR ME! no joke, i was just telling my husband that since i went gluten-free this year, i was going to experiment with oat flour pumpkin bread. he was NOT happy (he loves homemade pumpkin bread!) Now that i have a tested recipe, i think it's going to be a hit! 🙂
Warm Vanilla Sugar says
I love pumpkin breads like this! Lovely recipe 🙂
Persephonie says
Great post! So excited to make this at home!
Meadmaid55 . says
Kathy, so glad to see Nelly's holding her own so far! Have you considered either of two alternative treatments that have shown promising results for human cancers? 1) Osage Orange (hedgeapple) fruit (should be readily available now in the Midwest just ripening) - unpeeled fruit frozen whole and eat a small amount grated off the fruit daily? A teaspoonful for humans. Not studied, but anecdotal evidence suggests it eliminates tumors 2) Cannabis Essential Oil - a tiny amount daily has eliminated some human cancers. A Cannabis tincture of the medicinal buds might be helpful as well and easier to obtain or make.
A. Cook says
Wonderful news about Nelly! This loaf looks absolutely beautiful and I cannot WAIT to make it this weekend.
I also must confess that the fact that Starbucks has basically no vegan food options and STILL has not found a non-dairy alternative to the pumpkin spice really bothers me. Especially with their stupid #PSL campaign this year--just salt in the wound!
Katie @ Produce on Parade says
I've never had the Starbucks pumpkin bread. This looks fantastic though. I just watched a Good Eats episode on Oats and Alton made oatmeal bread!
Dishing Up The Dirt says
Glad that Nelly is doing ok! Delicious loaf!
Anna says
How much rolled oats should I use to make oat flour? Glad Nelly is still doing ok!
Elaine DeBitetto says
Yeah, exactly what Evelyn said! 🙂
Evelyn Reyna Castagna says
GREAT GREAT GREAT! Everything from the pumpkin oat loaf to Nellys update. 🙂 very happy! What a way to start my Wednesday!
John Hartil says
Wish I could just go and have a slice right now. Good that Nelly is still doing ok!!
Kathy Patalsky says
Thanks Amy! Hoping that is true!
Kathy Patalsky says
Thanks Jaya!
Kathy Patalsky says
Greg, yes they would be awesome as muffins! I am going to try muffins next time I makes these (which will probably be soon !) and as I mentioned above , I used chia seeds, but ground flax seeds will give this bread a bit more rise and hold during baking.
Greg Allbee says
Thanks Kathy, and of course best wishes to you and your kitty.
Lani strom says
Kathy, can this be made without coconut oil? If so, what would you suggest?
Sarah B says
I used canola oil which isn't the best, but it worked. The loaf was a little too moist straight out of the oven but the next day it was perfect - as is the case with most pumpkin bread anyway.
Greg Allbee says
Could this be made as muffins as well?
Jaya Bhumitra says
So glad to hear about Nelly's good news. Sending her lots of love (and a growing appetite! :)). xo
Amy says
Wonderful news about your kitty! Keep it up with that holistic doc, I think they are onto something.