Equipment: Digital scale (preferred), 8.5″ x 4.5″ Loaf Pan, Whisk, Sturdy mixing spoon, Instant Read digital thermometer (preferred), Measuring cups & spoons, Aluminum foil, Mixing bowls, Cooling rack

Before You Dive In – Prep: Please read!

• Prepare pumpkin puree if not using canned pumpkin (click here for a recipe by Inspired Taste)
• Juice the Apple, drink the juice – save the fiber. Grate a med/large apple into a fine mesh sieve. Place the sieve over a bowl and press the juice out. You may have to squeeze it through your fingers to release the most juice.
• Grate the carrot
• Melt and cool the butter
• Move oven rack to center
• Preheat oven to 375 F (190 C)
• Spray or grease the loaf pan – try our non-stick baking Goop

Make bread!

Step 1: Combine the wet ingredients in a large bowl. Mix with a heavy spoon until fully blended. Set aside. Try to mix the wet ingredients first. This allows the oats to soak for a few minutes before baking.

Step 2: Whisk the dry ingredients together in a separate medium sized bowl.

Step 3: Add the dry ingredients to the wet ingredients and mix to fully integrate the dry blend.

Step 4: Pour batter into the prepared loaf pan and shape the loaf to gently mound in the middle. Place the pan in the middle of a preheated 375 F/190 C oven. Set the timer for 50 minutes. Tent with foil. Set the timer for an additional 15 minutes, and check for doneness. A toothpick inserted in the center of the loaf will come out clean. An instant read thermometer should read around 205 F/96 C. You may need an additional 5 minutes to fully bake.

Step 5: Remove from oven and allow to cool in the pan for 5 minutes. Tip the pan on its side, shimmy the loaf partially out of the pan and allow the steam to release for several minutes. Remove from the pan and cool completely. Store in foil or wrapped in cling. Bread will stay delicious on the counter for up to 3 days. Freeze for up to a month.

Enjoy!