No need to wait for Thanksgiving to enjoy the warm flavors of a pumpkin pie! This recipe is gluten-free,  dairy-free, refined-sugar free, vegan-friendly and packed with flavor. Enjoy it as a midday snack or serve it as dessert. It’s a total crowd pleaser!

The star ingredient is of course the pumpkin. Just like all winter squashes, pumpkin is an incredibly nourishing superfood. It’s packed with immune-boosting vitamin C and beta-carotene.

Although the recipe calls for almond flour and walnuts, you can totally make this bread 100 percent Nut Free, simply by swapping almond flour for sunflower seed flour (I just grind my own in a food processor), and chopped up sunflower seeds for the walnuts. Sunflower seeds are less expensive than almonds, so this is a bonus, if you are trying to watch your budget!

Instead of an egg, I’ve used a flax egg. Another budget-saver but a flax egg adds more moistness and fiber! Your house will smell amazing when it’s baking. If you prefer to make these into muffins instead of a bread, reduce baking time to 30 minutes.

Enjoy!!

Pumpkin Pie Bread

Andrea Hill
Prep Time 10 minutes
Cook Time 1 hour
Servings 12

Ingredients
  

  • 2 tbsp ground flaxseed
  • 1/3 cup water
  • 1/3 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups oat flour
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1 cup pureed pumpkin canned
  • 1/2 cup pure maple syrup
  • 2 tbsp extra-virgin olive oil
  • 1/2 cups walnuts chopped

Instructions
 

  • Preheat the oven to 350ºF (177ºC) and line a bread loaf pan with parchment paper.
  • In a small bowl mix the ground flax seed with water and set aside. In another small bowl add the almond milk and apple cider vinegar and set aside.
  • In a medium-sized bowl add the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice and sea salt. Whisk to combine. In a separate large bowl add the pureed pumpkin, maple syrup, olive oil, almond milk mixture and flax mixture. Whisk until combined.
  • Add the dry ingredients to the wet and stir to combine. Fold in the chopped walnuts. Fill loaf pan and place in the oven to bake for one hour.
  • Remove from oven and let cool before slicing and serving. Enjoy!

Author: Andrea Hill

Andrea Hill, BCHN, MSc, is a Holistic Nutrition Educator. She is Board Certified in Holistic Nutrition and holds a Master’s of Science Degree in Health & Nutrition Education. Andrea has been working in the field of nutrition and wellness since 1999. Her areas of expertise are digestive wellness and hormonal health. Through a whole foods approach to diet and nutrition, Andrea empowers her clients with the knowledge and tools necessary to make informed food and lifestyle decisions that best support their health goals and well-being.

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