INGREDIENTS
- 1 tablespoon ground flaxseeds
- 2½ tablespoons water
- 15 ounces Pumpkin Puree Canned ( I like Nestle Coffee mate's 100% Pure Pumpkin)
- 1¼ cup monk fruit sweetener
- ¼ cup oat milk
Dry Ingredients
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoons ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Toppings
- ½ cup pepitas
- ½ cup chocolate chips unsweetened
- coconut cream optional
INSTRUCTIONS
- Preheat the oven to 350 degrees F and grease a loaf pan. Line it with parchment paper and set aside.
- In a small bowl, mix the ground flaxseed and water. Set aside to thicken. This is your flax egg.
- In a large mixing bowl, combine pumpkin puree, monk fruit sweetener, flax egg, and oat milk until smooth and lump-free.
- Add the oat flour. Sprinkle baking soda, ground cinnamon, pumpkin pie spice, ground ginger, ground cardamom and ground cloves.
- Pour into the prepared loaf pan. Top with Pepitas and unsweetened chocolate chips.
- Bake at 350 degrees F for 50 minutes to 1 hour or until a toothpick inserted at the center comes out clean.
- Allow the bread to cool in the loaf pan for 10-15 minutes.
- Transfer to a wire rack for further cooling.
- Use a plastic knife to cut it into slices (of your desired thickness).
- Serve with a dollop of coconut cream.
Video
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