Autumn is a time for pumpkins and what better way to serve it up than in bread form!
Pumpkin is actually good for us too. It's packed with vitamin A to support our eye health and boost our immune system. It also supports your gut health and help regulate your blood sugar levels thanks to the amount of fiber and it's packed with antioxidants (which I can talk all day about!).
You can likely make this with 1.5 eggs but you can also use the flax eggs - whatever is easiest! 🥚
Ingredients:
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 1/4 cup olive oil
- 1/4 cup maple syrup (or honey if not vegan)
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup packed brown sugar (plus more to taste)
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (plus more to taste)
- 1/2 cup water
- 1 heaping cup gluten-free rolled oats
- 1/2 heaping cup almond meal (ground from raw almonds) (you obviously do not have to do this yourself, you can buy almond meal)
- 1 1/4 cup gluten-free flour blend (I use Bob's Red Mill 1:1 baking blend but there are definitely others out there!)
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
Instructions:
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
- Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
- Add water and whisk again.
- Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.
- Scoop into loaf pan and top with raw pepitas (and/or pecans).
- Bake for 40-47 minutes or until 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.
- Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
Adapted from: Minimalist Baker
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