Pumpkin Frenzy!

With fall months slowly creeping in, the pumpkin frenzy begins! It all starts out with the infamous Pumpkin Spice Latte, then soon after the home newsfeed of Pinterest begins to fill with all things pumpkin: cookies, breads, muffins, mock-lattes, smoothies, bars; you name it, it’s there!

Spiced Pumpkin Pecan Oatmeal Bread

Spiced Pumpkin Pecan Oatmeal Bread _ Nibble On Nutrition

Spiced Pumpkin Pecan Oatmeal Bread

Spiced Pumpkin Pecan Oatmeal Bread _ Nibble On Nutrition

I love fall, and pumpkin flavor is one of the many reasons why! It only comes around once a year, and I have to say, by August I start to get the pumpkin itch! This weekend, I decided to make a lighter version of classic pumpkin bread. I switched a few ingredients around and added other. Many pumpkin breads are made with sour cream to add a tangy flavor and moist texture; here is substituted plain Greek yogurt. I also added chopped pecans for a little extra crunch and clove spice to add a little extra hint of fall. in replacement of butter or oil, I use 1 smashed overly-ripe banana. The overall result was simply delicious, and less than 24 hours later I have an empty plate to prove it, as it was a big hit at a family gathering!

I hope you try out my Spiced Pumpkin Pecan Oatmeal Bread!


  • 1 cup regular flour
  • 1/2 cup rolled oats
  • 1/2 cup Truvia or any other sugar substitute
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1 over-ripe banana, mashed
  • 1 tsp vanilla
  • 1/2 cup plain Greek yogurt
  • 2 egg whites
  • 1 whole egg
  • 1 cup pumpkin puree
  • 1 cup chopped pecans (1/2 for the batter, 1/2 to sprinkle on top)

Preheat the oven to 350 degrees. In a food processor or hand-chopper, grind the flour and oats together to make a little bit of a finer meal (it does not need to be completely smooth!). In a large bowl, pour your flour-oat mixtures and mix in the Truvia, baking soda, baking powder, salt, cinnamon, and clove. Add in all wet ingredients (banana, pumpkin puree, yogurt, vanilla, egg, and egg whites) and mix until all ingredients have been moistened and well combined. Lastly, mix in 1/2 cup of chopped pecans.

Pour your batter (it should be pretty wet) into a greased 8×8 baking dish or a loaf pan. Sprinkle your extra pecans on top and place in the oven for about 45-50 minutes. Mine was ready at 45; be careful not to over-bake! Sprinkle a little extra cinnamon over top of the bread and let rest for at least 10 minutes before cutting and serving.

Enjoy this fall pumpkiny favorite!

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