I think I should be clear that I’m not wheat free, nor am I a vegan. BUT. After a few too many servings of this fall favorite…
…I figured it wouldn’t hurt to “clean up” my treat of choice for a few days. So I made a handful of replacements in my favorite Classic Pumpkin Bread recipe. The result is not only delicious, but it’s like…really healthy too.
* can be easily made gluten-free (just use gluten-free oats)
* no refined sugar
* entire loaf is under 1000 calories
- 1/2 can (7.5 ounces) canned pumpkin puree
- 1 ripe banana, mashed
- 2 tbsp ground flax meal + 4 tbsp warm water (to make a flax “egg”)
- 1/3 cup pure maple syrup
- 1 1/2 cups oat flour *
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- optional: chocolate chips, nuts, dried fruit, etc.
* I actually made the oat flour myself by putting 1.5 cups of regular rolled oats in the food processor until achieving desired consistency. I kept mine pretty chunky to achieve a more hearty texture.
- Preheat oven to 350 degrees. Grease a loaf pan.
- Combine pumpkin, banana, maple syrup, and flax egg large bowl.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add flour mixture to pumpkin mixture, combine.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before removing from loaf pan. Store in refrigerator.
I feel crazy for even saying this, but I think I actually might like this loaf better than it’s classic predecessor! It’s dense, chewy, and not too sweet. Perfect for breakfast, a snack, or dessert.
What is your favorite fall treat (healthy or not)?