Perfect Pumpkin Bread
Servings: 10 -12 Slices Prep Time: 5 Min Cook Time: 30-40 Min Total Time: 45 Min
Ingredients:
2 1/2 cups of oat flour
1/4 cup of Madhava coconut sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp sea salt
1 cup of pumpkin purée (not pumpkin pie filling)
1/3 cup of coconut oil melted
1/3 cup of 100% pure maple syrup
1 egg or 1 flax egg if vegan*
1 tsp vanilla extract
Directions:
In a large bowl whisk all dry ingredients together.
Once dry ingredients are well mixed together add in pumpkin purée, coconut oil, maple syrup, egg or flax egg, and vanilla extract. Mix ingredients together until a bread batter is formed.
Line an 8.5x4.5 or 9x5 inch loaf pan with parchment paper and pour batter in. Bake at 350˚F for 30-45 minutes or until center comes clean with a toothpick.
Allow the bread to cool in the pan for 30 minutes before removing it. After 30 minutes remove from pan and allow it to cool on a wire cooling rack an additional one hour.
Nutrition:
Calories: 203 Total Fat: 10g Saturated Fat: 7g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 19mg Sodium: 137mg Potassium: 30mg Total Carbohydrates: 28g Dietary Fiber: 2g Sugar: 13g Protein: 3g
NOTES:
*To make a flax egg whisk 1 Tbs of ground flax egg + 3 Tbs of water and let sit for 5 minutes
**All text & images © Copyright Kaili Mills for Measure Me Whole.
Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.
Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.