Oatmeal Pumpkin Bread

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Well the big day is almost here and I’m working on not freaking out. As with any event, there are a few wrenches thrown into the mix and I’m still trying to roll with the punches. I had originally planned to compete in Figure Class twice tomorrow. Once in Figure Tall which is for any age as long as you meet the height requirement of 5’4″ and up. Secondly I was competing in Figure Classic which means any height for the classic ladies 35 years old and up.

The show called a couple days ago and said that there were so many registrants at this show that they have to limit us to one class only. Since then I’ve flip flopped several times on my choice. I don’t have to make the final decision until registration tomorrow thankfully. The ladies who typically compete in Classic have been lifting for years and tend to have quite a bit of muscle mass. As in 15 – 20 pounds of muscle on someone my size.

The height class obviously has the advantage of being mainly younger ladies and usually us older ones don’t place well outside our age group. So stands my dilemma. Your guess is as good as mine at this point which way to go. They also sent a follow up email that the seats for the show are now sold out. Holy cow, this is going to be a big debut for my nerves to contend with. I’m doing some deep breathing today along with extra posing practice.

I’m very out of my element in a teeny suit, 5 inch heels, RuPaul level make up and hair, and center spotlight. I’m telling myself it’s all about the journey and not the end result. Tomorrow’s outcome does not matter. I won’t lie though and say that winning a trophy wouldn’t be completely amazing for me. To celebrate, I decided to make a loaf of oatmeal pumpkin bread to make my house smell great and my tummy happy.

Oatmeal Pumpkin BreadOatmeal Pumpkin Bread

  • 1 1/4 cups (100g) old fashioned oats, ground into flour
  • 1 1/2 cups (300g) canned pumpkin
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp baking stevia OR sugar
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 Tbsp unsweetened applesauce
  • 2 egg whites
  • 1 1/2 tsp vanilla

Preheat your oven to 350 degrees and spray a loaf pan with non-stick spray. Measure your old fashioned oats and grind them to flour in a blender, food processor or Magic Bullet. Mix all ingredients in a bowl and blend well. The batter will be thick. Spread batter in loaf pan. Bake at 350 degrees for 45 minutes. Remove from oven and cool slightly before cutting.

This makes on loaf at approximately 575 calories for the entire loaf – 22g protein, 105g carbs, and 8g fat. I got 4 large servings out of my loaf.

Notes

  • I used old fashioned oats which were not the quick cooking kind. You can use the quick cooking kind but it may change the texture slightly and make it less “grainy.” Just a guess on my part though.
  • I like the minimal sweetness of this bread since I had the option of putting something sweet on it like jam or other toppings. If you want a sweeter bread, just add more stevia or sugar to the batter. The original recipe called for 3/4 cup of sugar so use that as an upper limit. I can’t imagine how sweet this bread would be with 3/4 cup compared to my 1 teaspoon!
  • You aren’t stuck using these spices. Use more or less to your taste or even different spices to mix it up. Ginger, apple pie spice, mace, allspice, and so on.
  • Add ins like mini chocolate chips or candied ginger would add even more variety. Play with it and make it yours.

I had a couple pieces of bread with frozen cherries and the last piece I saved and had it crumbled up in a big bowl ala mode with vanilla ice cream. I highly recommend that last version if you can swing it. It was delish!

Here’s to breaking a leg tomorrow! Stay tuned to see how the coin toss goes and which class I end up in. 😉

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