A Very Figgy Pumpkin-Oat Loaf

I’m on a pumpkin roll.  When you open a giant can of pumpkin puree, you have the urge to use all of it.  I opened a can a few days ago and only used 1/4 of a cup making raw pumpkin pie cookies, so I had a lot left over.  (I also have been craving everything pumpkin/squash lately!)

There were some fresh figs in the fridge, perfectly ripe and begging to be used as well.  Put the two together, and you get this figgy pumpkin bread!  With nutty oat flour, pumpkin pie spices,  and caramelized figs, this bread is is a little slice of heaven. Add some melty almond butter on top and it’s totally drool-worthy.

Here are some important things to know about this bread:
  • 100% vegan, gluten-free, refined sugar-free, and packed with figgy – pumpkin goodness
  • It makes the most delicious home incense you have ever smelled when cooking
  • A perfect fall breakfast and treat at the same time
  • Makes you want to take a moment to yourself, grab a big mug of coffee/tea, and dive in
  • Glorified fall baking at it’s finest


Take some time this weekend to make this bread.  It’s bound to become a seasonal favorite!
A Very Figgy Pumpkin-Oat Loaf
2 cups oat flour* (use certified gluten-free if necessary)
1 Tbsp + 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup applesauce
1/3 cup almond butter, runny
1/3 cup maple syrup
3 Tbsp ground flax seeds
1 1/2 tsp vanilla extract
1/2 cup unsweetened almond milk
1/2 tsp lemon zest
1 tsp apple cider vinegar
5-7 fresh, very ripe figs
*I make my own oat flour.  Simply throw oats in a food processor until a fine flour is formed.
1.  Preheat the oven to 425 F. and position the oven rack in the middle.  Grease a bread pan with coconut oil.
2.  Whisk together the dry ingredients.
3.  In a separate bowl, whisk together the pumpkin puree, applesauce, almond butter, maple syrup, and ground flax seeds.  Add the vanilla extract and lemon zest.  Slowly add the almond milk.  Whisk well then let sit for 5 minutes, allowing the flax-seeds to absorb some of the liquid.
4.  Gently mix the dry ingredients into the wet ones until almost combined.  Stir in the the apple cider vinegar until just combined.  Dice half of the fresh figs and stir into the batter.
5.  Pour the batter into the prepared pan.  Slice the remaining figs and arrange on top of the loaf.
6.  Bake for 10 minutes at 425 F.  After 10 minutes, turn the heat down to 400 F, and bake another 30-40 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool for at least 30 minutes before taking it out of the pan and finish cooling on a wire cooling rack.
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  1. When do you add the figs? Do you chop them? Please add that part of the recipe!! 🙂

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