Ahh… Fall is finally here and I could not be happier!
Fall is my absolute favorite season. Down in Georgia it gets freakin HOT during the summer, so the crisp fall air is SO welcoming. I love everything fall; halloween, jeans and boots, seasonal veggies like acorn squash and pumpkin, and the changing of the leaves. Yes, I may be a basic b*#%$ when it comes to loving everything pumpkin, but I can’t help it!
And HELLO, who doesn’t love a sweet bread that tastes super dessert-like but is totally healthy for you!
This pumpkin bread is SO easy to make. It’s a perfect combination of a moist bread that isn’t overly dry, and has a not-so-overly-sweet caramel-y pumpkin taste to it. It’s sweetened naturally with agave and dates, so no white table sugar up in here!
Not to mention, this recipe is pretty cheap to make! Pumpkin is less than $2 at the grocery store right now, so I went ahead and went for the sale and got 2 for $3. You know I’ll be using it up on some other recipes pretty soon…
The nuts on top of the bread give it a fun, crunchy texture that pairs well with its soft inside. Not to mention the health benefits of these nuts. I added a mixture of pumpkin seeds, walnuts, raisins, oats, and a few randoms in there too. Nuts contain healthy fats, which are critical to lowering your bad cholesterol and raising your good cholesterol, helping to lower your risk of cardiovascular disease.
- 1½ cups gluten free oat flour (can substitute almond flour)
- ¼ cup gluten free all purpose flour
- ¾ tsp baking powder
- 1 cup pumpkin puree
- 2 TBSP water or milk of choice
- 2 TBSP vegetable or olive oil
- 1 TBSP chia seeds
- ½ teaspoon sea salt
- ¼ tsp nutmeg
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp groung ginger
- 3 TBSP sweetener of choice, i.e. maple syrup/honey/agave
- 1 TBSP stevia
- ½ cup chopped dates
- 2 eggs
- Preheat oven to 350 degrees F.
- Lightly spread coconut oil over small bread pan.
- Combine dry ingredients together in a large bowl (flour, spices, baking powder).
- In a separate bowl, combine all wet ingredients (eggs, dates, agave, etc.)
- Combine wet ingredients into dry ingredients and mix until well combined.
- Pour batter evenly into bread baking dish.
- Top with various toppings; craisins, pumpkin seeds, walnuts, oats, etc.
- Bake for 35 minutes until top is brown and a toothpick comes out clean.
- Store in an airtight bag or container in dry storage for up to 1 week.
This pumpkin bread actually contains a vegetable, believe it or not (yes, the pumpkin)! Take advantage of pumpkin being in season and make this pumpkin bread. It’s perfect for breakfast or a snack. Want to indulge? Top it with a little ghee or fresh butter 😉
Happy fall you beautiful people! My next rotation starts next week in Savannah, and I could not be happier to be just 4 minutes away from a Whole Foods! There goes my money….off to get a good nights sleep before a long morning run and lots and lots of projects/papers to do tomorrow!