Here's the pumpkin bread recipe I've been promising to share. It's a super healthy version that uses almond and oat flour. It's very moist and nutritious!
If you use a cast iron skillet like I do, be careful not to over bake. The pumpkin seeds add a light crunch, but feel free to omit them if they're not to your liking. You can eat the bread straight out of the pan with or without a bit of butter, honey, and or the cream cheese topping. It would also be great cubed and layered into a fall trifle!
1 1/4cups almond flour, packed
1 1/4cup oat flour
1/2 tspground ginger
1/2 tspground cloves or allspice
1 tspbaking soda
1/2 tspbaking powder
1/2 tspfine sea salt
1-15 oz can pumpkin puree
1/2cup honey or pure maple syrup
2 tbspavocado oil or melted coconut oil
1 tspvanilla extract (I usually double this)
1 tsp lemon extract
1/2 cup raw unsalted pumpkin seeds
3/4cupchocolate chips, plus more for topping
Preheat oven to 350F. I use a 12 inch diameter 1 inch deep cast iron skillet to bake it in; even if the skillet is well seasoned, I lightly oil it before baking. You can also use a greased 9x5 in loaf pan.
Whisk together all the dry ingredients (except chocolate chips and pumpkin seeds) in a large bowl.
In a medium bowl, whisk together wet ingredients until smooth.
Add wet ingredients to dry ingredients and mix until just combined. Fold in 1/2 cup of chocolate chips and the pumpkin seeds.
Spoon mixture into pan. Sprinkle with the rest of the chocolate chips.
Bake for about 40-45 minutes or until a knife comes out almost clean. ***This is based on my gas oven using a cast iron skillet.
Allow bread to cool a bit before slicing. We serve it straight from the skillet with a bit of butter and honey, or the following topping!
3 oz less fat cream cheese
1 Tbspmaple syrup or honey
1–2Tbsp almond or oat milk
Whisk all ingredients together until smooth. Drizzle over partially cooled bread.