Healthy Pumpkin Bread

03 Nov. 17 Go Back to Recipes

Healthy Pumpkin Bread

Posted in Snacks, Breakfast by
Pumpkin Bread
  • 1/4 cup flaxseed meal, divided
  • 6 tablespoons water
  • 1 1/2 cups blanched almond flour
  • 1/2 cup quinoa flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut sugar
  • 2 teaspoon coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Turbinado sugar + pumpkin seeds to garnish
  1. Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
  2. Whisk together 2 tablespoons flaxseed meal with the water. Set aside to gel for at least 5 mins.
  3. Meanwhile, add the dry ingredients to the bowl and whisk to combine.
  4. To the bowl with the flaxseed eggs, stir in pumpkin, syrup, non-dairy milk, oil and vinegar and beat until smooth. Fold in chocolate chips if desired.
  5. Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 – 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
  6. Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
Anne Jackson >>

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