OMG! This pumpkin bread is SO freaking good (and SO easy to make)! Pumpkin is a total beauty food and filled with vitamins A & C, carotenoids, potassium and fiber for glowing skin. Try not to eat the whole loaf......
- 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
- 1/4 cup olive oil or coconut oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana
- 1/2 cup coconut sugar
- pinch of himalayan salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp turmeric
- 1/2 cup water
- 1 cup + 1 Tbsp gluten free rolled oats
- 1/2 cup + 1 Tbsp almond meal
- 1 cup + 1 Tbsp whole wheat flour
- Organic raw almonds (optional)
Prepare flax eggs in a large mixing bowl and preheat oven to 425.
Prepare pan by lightly greasing or lining with parchment paper.
To flax eggs add pumpkin, mashed banana, maple syrup, olive oil and whisk to combine.
Next add coconut sugar, baking soda, salt, cinnamon, pumpkin pie spice, turmeric and whisk.
Add water and whisk again.
Add oats, almond meal, wheat flour and stir.
Scoop into prepared pan and top with raw almonds
Right before you put the bread in the oven turn the temperature down to 375 and bake for 40-47 minutes (deep golden brown and a toothpick inserted into the center comes out clean).
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool completely before slicing.
- Recipe adapted from Minimalist Baker