Growing up with banana bread on the regular, I have a soft spot for all things bread. Especially pumpkin bread.
There's something about sitting around on a cool Sunday morning sipping hot tea and eating pumpkin bread that just thrills me. I love having cozy fall mornings to just sit back, relax, and enjoy.
My three keys to cooking are that is has to taste good, it has to be good for me, and it must be simple to make. This bread falls right in line, and I can't wait for you to try it!
This pumpkin bread is actually a Chai Spiced Pumpkin Bread. If you live in Oklahoma City, you can get the exact spice I used at Savory Spice Shop. But if you live elsewhere, just add your own cinnamon, clove, nutmeg, and ginger.
1/4 cup maple, or honey
3/4 cup organic pumpkin puree
1/2 cup water
1/2 banana, mashed
1/4 cup melted coconut oil
3/4 cup coconut sugar
1 cup rolled oats
1 1/4 cups gluten free flour (I used Bob's Red Mill 1:1)
1/2 cup almond flour/ almond meal
2T ground flaxseed
2t baking soda
1 t chai spice baking mix from Savory Spice Shop in OKC (OR: replace with a dash of cinnamon, clove, nutmeg, and ginger powder)
1/2 t salt
Preheat your oven to 375 degrees Fahrenheit.
Grease a small loaf pan with coconut oil and set aside.
Mix all ingredients into a large mixing bowl and stir until well combined.
Pour batter into your loaf pan and bake for 30 minutes, or until a toothpick comes out clean.
Let it cool for 10-20 minutes before serving.
Feel free to mix things up by adding dried fruit, chocolate chips, or chopped nuts & seeds.