This Healthy Pumpkin Bread recipe is gluten-free, with hints of pumpkin spice, slightly sweet and nutty with crunchy pumpkin seeds and oatmeal.
1 2/3 cups Pamela’s Gluten Free All-purpose Artisan Blend (regular flour can be used if you prefer)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups canned pumpkin puree
1/4 cup mayple syrup
1 teaspoon vanilla extract
1/2 cup butter flavor coconut oil melted
1/4 cup unsweetened applesauce
1 flax egg ( 1 tablespoon ground flaxseeds combined with 3 tablespoons water)
1/2 cup salted pumpkin seeds
Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
Add pumpkin puree, maple syrup, vanilla, melted coconut oil, applesauce, and flax egg. Blend on with a mixer until all ingredents are blended smooth and creamy.
Stir in by hand chocolate chips and pumpkin seeds.
Pour mixture in a non-stick bread pan that is lightly sprayed with coconut oil.
Bake in a preheated oven at 350 degrees for 35 minutes or until bread is firm though out.
Keywords: healthy pumpkin bread