• Lulu Perez

Healthier Pumpkin Loaf with Chocolate Chips *Dairy free *Gluten free

Post thanksgiving... I'm still trying to get a hold of canned pumpkins. They are running out in the stores and this is not okay. I am not okay. Currently, still trying to get my pumpkin fix on the many pumpkin breads and pastries I can make.

This recipe in particular is a healthier version because I still want to be enjoying yummy breads and pastries. I actually feel good about eating this one. Which makes me so happy. The recipe can be vegan by substituting the egg for applesauce, ripened banana, etc) Also dairy and gluten free if the oats are gluten free. It can be enjoyed by anyone who likes pumpkin :)

I don't want to feel all the guilt. I am still training and working on my health goals, so these alternative healthier swaps that I can make during the holidays will make it much easier to enjoy the slice the bread, pastry or dessert.

This pumpkin loaf is made with almond and oat flour (you can use a food processor or a blender to make the oat flour with regular whole oats) with grade a maple syrup as a sweetener. I was amazed at how moist and tender it came out. Even my husband couldn't believe it! He enjoyed every bite and I hope you do too!


Almond and Oat flour Pumpkin Loaf with chocolate chips

Yields: 8-10

Easy

Ingredients

  • 1 cup packed oat flour

  • 1 cup packed almond flour

  • ½ tsp baking soda

  • 1 tsp baking powder

  • ¼ tsp kosher salt

  • ½ tsp pumpkin pie spice

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ cup coconut oil, melted and cooled

  • ½ cup grade A maple syrup

  • 1 egg (*vegan*sub for applesauce/ripened banana/ aquafaba)

  • 1 cup pumpkin puree

  • ½ cup or more chocolate chips



Instructions


  1. Preheat the oven to 350 degrees Fahrenheit and spray a 9 inch loaf with coconut oil spray or regular non stick spray.

  2. In a medium size bowl combine dry ingredients: oat flour, almond flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg.

  3. In a small size bowl, whisk together the coconut oil, maple syrup and the egg.

  4. Combine the wet and dry ingredients, then mix in the pumpkin puree. Next, fold in the chocolate chips. Pour into a loaf pan and top with some chocolate chips.

  5. Bake for 42-45 min, until a toothpick comes out clean.






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