GF || DF || No Added Sugar
“Better for You than the Bakery” Pumpkin Bread
2 Tbsp chia seeds + 5 Tbsp water (soaked for 15 minutes to act as an egg substitute)
½ cup coconut oil
1 cup pumpkin puree*
⅔ cup honey
2 Tbsp water
1 ¾ cup GF flour**
3 ½ tsp Pumpkin Pie Spice
1 tsp baking soda
1 pinch salt
Preheat the oven to 350 degrees Fahrenheit.
In one bowl, mix together the chia seed mixture, oil, pumpkin, honey, and water. Whisk until evenly combined and no clumps.
Mix together the remaining dry ingredients (flour, spice, baking soda, and salt).
Add dry ingredients to the wet mixture and incorporate by mixing until evenly combined. You may need to stop and use a spatula to scrape the whisk/whisk attachments of your kitchen equipment or the sides of the bowl.***
Bake for 1 hour, and the bread should pass the “toothpick test” (where you insert a toothpick in the center and it comes out just barely clean).
Allow to cool for 1 hour after taking it out of the oven.
*Note: It is important to make sure your pumpkin puree is 100% pumpkin and doesn’t contain added ingredients. I also try to buy organic when I can, but at the time I made this they were having a sale at Macey’s so I bought the conventional kind but still made sure to check the label.
**Can also substitute with oat flour or blend 1 ¾ cup rolled oats to make your own oat flour. If not abiding by a GF diet, can use whole wheat flour as a healthier substitute as well.
***I’ve linked an article I wrote about some of my favorite kitchen devices here so you can see the hand mixer I used for this recipe. It works great and I love that I don’t have to mix things by hand and tire myself out! Not an ad, just genuinely love this piece of equipment. I use it almost daily, and especially during the fall for baked goods and other seasonal foods.
Have you taste tested this recipe?
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