Pumpkin, Maple & Almond Loaf

Soft, moist, and full of cozy fall flavors, this Pumpkin, Maple & Almond Loaf brings together the sweetness of maple, the warmth of pumpkin spice, and a little crunch from almonds. Made with HOLOS Maple + Almonds Overnight Oats, it's a delicious twist on a seasonal classic.

Enjoy a slice with your morning coffee or as an afternoon snack, topped with a spoonful of homemade maple yogurt. It's also the perfect way to use up leftover pumpkin purée!

Prep time: 15 minutes
Bake time: 50–65 minutes
Oven temperature: 350°F (175°C)

Ingredients

For the Pumpkin Loaf

- 1 packet HOLOS Maple + Almonds Overnight Oats

- 1½ cups all-purpose flour

- 1½ teaspoons baking powder

- ½ teaspoon baking soda

- ¼ teaspoon salt

- 2 teaspoons ground cinnamon

- ½ teaspoon ground ginger

- 2 eggs

- 1½ cups pumpkin purée

- ¼ cup plain Greek yogurt

- ⅓ cup maple syrup

- ¼ cup brown sugar

- ¼ cup neutral oil

- 2 teaspoons vanilla extract

For the Maple Yogurt

- ¾ cup plain Greek yogurt

- 1–2 teaspoons maple syrup

- A splash of vanilla extract

- A pinch of cinnamon

- A pinch of sea salt

Instructions

Prepare the Pumpkin Loaf

1. Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan or line it with parchment paper.

2. In a large bowl, combine the brown sugar and maple syrup.

3. Whisk in the eggs until well combined.

4. Add the pumpkin purée, Greek yogurt, and vanilla extract. Mix until smooth.

5. Stir in the cinnamon, ginger, and salt.

6. Using a spatula, gently fold in the HOLOS Maple + Almonds Overnight Oats, followed by the flour, baking powder, and baking soda. Mix just until combined, being careful not to overmix.

7. Gently stir in the oil until incorporated.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil.

10. Let cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Prepare the Maple Yogurt

1. In a small bowl, combine the Greek yogurt and maple syrup.

2. Add a splash of vanilla extract, a pinch of cinnamon, and a pinch of sea salt.

3. Whisk until smooth and creamy.

4. Serve a generous spoonful over a slice of cooled pumpkin loaf.

Enjoy!