I can never seem to get enough pumpkin in the fall! Somehow, it just does not feel like autumn is complete without colorful leaves, apple-picking, and pumpkins! Lately, I’ve been searching for tons of pumpkin recipe ideas. Overall, this pumpkin bread recipe is healthy and uses clean ingredients. I even made it gluten-free (for my sister!) I also decided to add some chocolate chips, because… really…everything is better with chocolate!
Ingredients
- 1 ½ c. pumpkin puree
- 1 c. rolled oats
- 1 c. oat flour
- ½ c. brown rice flour
- ¼ c. soy flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ¾ tsp salt
- 2 eggs
- 2 Tbsp. ground flax seeds
- 1 Tbsp. canola oil
- 2 tsp. maple syrup
- 1 c. almond milk (or other milk)
- 1 c. semi-sweet chocolate chips
- Extra 1 tablespoon of rolled oats, to decorate
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray.
- In a mixing bowl, mix the oat flour, rolled oats, brown rice flour, soy flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs and ground flax seeds. Mix in the canola oil, maple syrup and almond milk. Add the pureed pumpkin, and mix well.
- Make a well in the middle of the dry ingredients. Pour in the wet ingredients, and mix until just combined. Stir in the chocolate chips, then pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a skewer comes out clean (or with a few dry crumbs). Let cool for 5 minutes before transferring to a cooking rack. Enjoy!
Next, I may tackle a pumpkin roll…