BEST Healthy Pumpkin Bread
Total Time
1 hour 10 minutes + 30 minutes cooling
Prep Time
20 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(5)
Ingredients
8 slices
- 2 cups (230g) finely ground Bob’s Red Mill Gluten Free Organic Quick Oats
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 1/2 cups (365g) pumpkin puree, NOT pumpkin pie filling
- 1/2 cup (93g) organic coconut oil, melted
- 3/4 cup (105g) organic coconut sugar
- 2 large eggs or 2 flax eggs*
- 1/4 cup (60ml) almond milk
- 1 tsp vanilla extract
- 3/4 cup raw unsalted cashews, soaked in water overnight
- 1/2 cup (110g) coconut cream**
- 2 tbsp pure maple syrup
- 1 tbsp almond milk
- 1/4 tsp cinnamon
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Preparation
Chef’s notes
FLAX EGGS – Mix together 2 tbsp ground flaxseed with 5 tbsp water. Let it sit for 10 minutes to gel before mixing it into the batter.
COCONUT CREAM – Coconut cream can either come from a can of coconut cream or a can of full fat coconut milk. Either way, make sure the can is chilled overnight along with the cashews. Then open the can and scoop out the thick cream from the top of the can. Do not mix, as the water settles to the bottom of the can and we do not want that in the frosting.
STORAGE – Excess frosting; if you have leftover frosting, store it in an air tight container in the refrigerator where it will keep for up to 1 week. You can also keep it in the freezer for about a month. When you bake your next batch of pumpkin bread, simply warm the frosting up in the microwave until it’s smooth and spreadable. Pumpkin bread; keep the pumpkin bread in an air tight container in the refrigerator where it will keep for up to 6 days.