The BEST Healthy Pumpkin Bread Recipe (Gluten-Free)
September 20, 2018
There’s no denying that pumpkin season is upon us! Everywhere you look, there seems to be a new pumpkin-flavored treat tempting your taste buds. From pumpkin spice lattes to pumpkin-flavored pretzels to heaping plates of pumpkin pie, the idea of indulging in these festive sweets is undeniably appealing.
But before you take a bite and wave goodbye to your macro goals, why not consider a healthy way to enjoy pumpkin this season? This fall we’re putting a nutritious spin on your go-to chocolate chip pumpkin bread by cooking it with zero dairy, zero refined sugars and zero guilt! Serve up this scrumptious healthy pumpkin snack anytime from breakfast to dessert and leave your pumpkin-flavored guilt at the door.
INGREDIENTS
3 cups organic rolled oats
24 ounces organic pumpkin puree
1 teaspoon baking soda
2 teaspoons cinnamon
1½ tablespoons pumpkin pie spice
¾ teaspoon baking powder
¾ teaspoon salt
1½ teaspoons pure vanilla extract
⅓ cup organic unsweetened coconut or almond milk
⅓ cup organic pure maple syrup
1½ tablespoons apple cider vinegar
⅓ cup Enjoy Life vegan/dairy-free chocolate chips (optional)
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a 9×5 bread pan or 12-cup muffin tin with coconut oil spray or any cooking spray you have on hand. In a blender or food processor, blend 2½ cups of rolled oats until fine and powdery. Pour 2½ cups of blended oats plus ½ cup of whole rolled oats into a large mixing bowl and add 24 ounces of organic pumpkin puree. Add baking soda, cinnamon, pumpkin pie spice, baking powder, salt, vanilla extract, milk, syrup, vinegar and optional chocolate chips to the pumpkin oat mixture.
Combine all the ingredients with a spoon until entirely blended. Pour mixture into loaf pan or muffin tin and bake, uncovered, for 40 minutes. Turn oven off and let the bread sit in the oven for 10 more minutes. Insert a knife or toothpick into the pumpkin bread and make sure it comes out clean to ensure it is fully cooked.
Cool slightly before eating, and enjoy! When storing, keep covered and at room temperature. Bread will last up to 5 days. It’s extra indulgent when topped with melted ghee, coconut oil or clarified butter!
Would be great if the recipes had a print button so it is not 16 pages long and cut off in odd spaces.