Hi friends!
I can’t believe we are in November! If you haven’t noticed, I held off as long as I could with the pumpkin recipes – denial much. I mentally wasn’t ready to let summer go but with it being a bit over a month until Christmas, it’s about time I faced the music. The pumpkin and spices in this recipe give your home such an amazing smell when this is baking that you won’t be able to resist. I always forget how easy loaves are to make. They take awhile to cook but are SO easy to mix up and turn out perfect each time.
In this recipe, I used mainly almond flour and oats. I love the texture almond flour gives in baking – so fluffy and not dense like some gluten-free flours I’ve tried. Pumpkins seeds are so nutrient dense, with a 1 ounce serving boasting 7g of protein, 233 mg of potassium and 26% of your daily iron so I used those as an add-in and topping but feel free to substitute with walnuts, almonds or whatever you prefer.
I hope you’ll give this recipe a try! As always, I LOVE seeing your recipe creations. Please tag me on all socials as @balancingandie so I can follow along 🙂 . To never miss a post again, you can subscribe to my blog on your right hand panel.
Ingredients
Dry ingredients
- 1/2 cup steel cut oats (or quick oats)
- 1 cup almond flour
- 1/2 cup gluten-free blend (or all-purpose, spelt flour or more almond flour)
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- 1/4 tsp all spice
Wet ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 large eggs (sub 2 flax eggs)
Add ins
- 1/4 cup dairy-free chocolate chips +1 tbsp for topping
- 1/4 cup pumpkin seeds (sub: pecans, almonds or walnuts) +1 tbsp for topping
Instructions
- Preheat oven to 350F and spray rectangular loaf pan (approx 8x3) with oil spray.
- Mix dry ingredients in small bowl.
- Whisk wet ingredients in large bowl and let sit for 5 minutes.
- Add dry ingredients to wet (careful to not over mix).
- Fold in add-ins of your choice.
- Spread evenly in loaf pan and add any extra toppings if using. Then bake for 35-40 minutes until an inserted toothpick comes out clean.
- Let cool and then refrigerate the rest.
