Fresh baked pumpkin bread.. an ideal staple on days when the air is crisp.. and we find ourselves reaching for something warm & familiar.
Ingredients:
- 1 cup of pure pumpkin puree
- 1/4 cup + 2 tablespoons of agave syrup (or other preferred syrup)
- 1/4 cup melted coconut oil
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set aside for 15 mins)
- 1 teaspoon pure vanilla extract
- 2 cups gluten free oat flour (finely grounded)
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/4 cup + 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/4 teaspoon Himalayan pink salt
Instructions:
- Preheat oven to 350°F. Grease an 8 inch loaf pan and set aside.
- Add all wet ingredients in a large bowl and whisk together.
- Then add all dry ingredients and mix all together.
- Transfer batter into prepared loaf pan.
- Cut a slit down the top center of loaf with a butter knife. Bake for 55-65 minutes. Check if done by sticking a toothpick into center of loaf and toothpick comes out clean.
- Allow to cool on a rack. Once cooled, remove from loaf pan..
Slice and enjoy!