19 Oct Fibre-Rich Pumpkin Loaf
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
loaf
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Ingredients
- 1 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 1/4 cup flax powder
- 2 eggs
- 1/3 cup butter or coconut oil
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin spice
- 1/4 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 cup maple syrup (or any sweetener you'd like!)
- 1/3 cup chopped pecans (optional)
- 1/4 cup chocolate chips
- 1/4 cup milk of choice
Ingredients
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Instructions
- Preheat the oven to 350 and grease a 9×5-inch loaf pan.
- In a medium bowl, mix together dry ingredients: oats, flour, flax, salt, baking soda, pumpkin spice and cinnamon. Set aside.
- In a large bowl, beat the oil (butter) and maple syrup together. Add the eggs and whisk until blended.
- Add the pumpkin purée, milk, vanilla and mix. Stir in dried ingredients and whisk to blend just until combined with a large wooden spoon.
- If you are using chocolate chips and/or pecans, gently fold them in.
- Pour the batter into your greased loaf pan and sprinkle with rolled oats.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing. Enjoy!
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