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!
BREAD
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1 1/4 cups almond flour, packed
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1 1/4 cup oat flour
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1 Tbsp cinnamon
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1/2 tsp ground ginger
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1/2 tsp ground cloves or allspice
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1/4 tsp nutmeg
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp fine sea salt
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1-15 oz can pumpkin puree
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2 large eggs
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1/2 cup honey or pure maple syrup
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2 tbsp avocado oil or melted coconut oil
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1 tsp vanilla extract (I usually double this)
- 1 tsp lemon extract
- 1/2 cup raw unsalted pumpkin seeds
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3/4 cup chocolate 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!
TOPPING
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3 oz less fat cream cheese
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1 Tbsp maple syrup or honey
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1–2 Tbsp almond or oat milk
- Whisk all ingredients together until smooth. Drizzle over partially cooled bread.
