Pumpkin Spice Oatmeal Bread

Preheat oven to 350ºF and lightly grease, using neutral oil, a 9×5 inch loaf pan. Set aside.

In a large mixing bowl, whisk eggs, coconut sugar, honey, and oil until smooth and homogenous. You’ll want to whisk on high speed for at least 3–5 minutes using a stand mixer or hand mixer, as this will incorporate air into the mixture and help provide structure for the loaf. When mixture turns a deep amber color, you’re probably done mixing. Add kefir and pumpkin purée to wet ingredients and whisk until well incorporated.

In a separate bowl, combine flours, oats, baking powder, baking soda, and spices. Slowly scoop dry mixture into the wet and mix after each addition, careful not to over-mix, as doing so will toughen the bread. You’ll know you’re done mixing when the batter contains no visible lumps of flour.

Transfer batter to greased loaf pan and sprinkle with pumpkin seeds, rolled oats, and sprinkling sugar (if you have it). Bake for 65–70 minutes, or until a toothpick poked through the center comes out clean. Be patient, this loaf will take at least 65 minutes to bake because of all the moisture but it’s so worth the wait!

Remove loaf from pan when it’s finished baking and allow it to cool completely in the loaf pan. This will finish the baking process and ensure that the loaf is easier to remove from the pan.

When ready to slice it, run a sharp knife along the edges of the loaf pan to help release the bread. Cut a slice off the end, pull it out, and use this space to pull the rest of the loaf out of the pan and onto a cutting board. Slice and enjoy!

Store leftovers in an airtight container in the fridge for up to 2 weeks.