Meal: Breakfast, Dessert, Snack
Dietary Type: Vegetarian
Prep Time: 5-10 Minutes
Cook Time: 65-75 Minutes
Serves: Makes 1 loaf 

The Dish
Quick breads provide the unique ability to create a flavorful loaf of bread without the need for yeast, and without requiring a lot of time or effort. This Pumpkin-Mixed Berry Quick Bread is no exception to that.

Using only one bowl, this recipe takes very little time to prepare, and is fairly hands-off. Simply mix the ingredients together, pour into the pan, and bake. Once in the oven, the bread takes care of itself. The end result is a flavorful, nutritious, moist, and berry-filled pumpkin bread that makes a great on-the-go snack, breakfast, or dessert. 

This bread can also be frozen, either as a whole loaf or cut into slices, for a convenient snack anytime.

Ingredients
2 ½ cups (230 g) oat flour
¼ cup (30 g) flax meal
2 teaspoons (9.6 g) baking powder
1 teaspoons (4.8 g) baking soda
½ teaspoons (3 g) salt
2 teaspoons (5.2 g) ground cinnamon
1 teaspoons (1.8 g) ground ginger
½ teaspoons (1 g) tsp ground nutmeg
1 cup (244 g) canned pumpkin (NOT pumpkin pie filling)
½ cup (113 g) plain whole milk Greek yogurt
½ cup (120 ml) pure maple syrup
2 eggs, room temperature
1 tablespoon (15 ml) lemon juice
1 ½ teaspoons (7.5 ml) vanilla extract
1 ½ cups (210 g) fresh or frozen mixed berries

Preparation

• Preheat oven to 350 degrees F (180 degrees C). Grease an 8 ½ x 4 ½ inch (21x11 cm) loaf pan, and line the bottom with parchment paper. 
• In a large bowl, whisk together oat flour, flax meal, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until thoroughly combined. Add in pumpkin, Greek yogurt, maple syrup, eggs, lemon juice, and vanilla. Whisk again until combined. Fold in mixed berries.
• Pour batter into prepared loaf pan. Gently tap pan on the counter a few times to even out, and to remove any air bubbles. Place pan into preheated oven, and bake 65-75 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs on it (i.e. is not wet). 
• Cool bread in pan for 15-20 minutes before removing to a wire rack to cool completely.

Notes:

• Make sure to use canned pumpkin that contains only squash/pumpkin, and no other ingredients. 
• If using fresh berries in this recipe, be sure to trim/hull any stems, and remove any pits, as needed. Chop any large berries into approximately ½ inch (1.2 cm) pieces. If using frozen berries, do not thaw them first. Use any mix of berries you prefer. 

Gluten-Free Modifications: To make this bread gluten-free, use an oat flour that is certified gluten-free.