Pumpkin Bread

dairy free fall gluten free nut butter nut milk snack vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by From My Bowl.

INGREDIENTS

  • 1/4 cup nut or seed butter made with The NutraMilk
  • 2 tbsp ground flax or ground chia seeds + 5 tbsp filtered water
  • 2 ¼ cup quick or rolled oats, blended into a fine flour
  • 2 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 2/3 cup coconut sugar

INSTRUCTIONS

  • First, make nut or seed butter of choice if you don’t have a batch already made. Check out several of our recipes here.
  • Preheat your oven to 350F. In a small bowl, combine the ground flax or ground chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
  • In the meantime, add the oat flour, pumpkin pie spice, baking soda, and salt to a medium bowl. Mix well and set aside.
  • Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened flax “egg”. Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
  • Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.
  • Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week.



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