pumpkin bread.

hey–

my first fall recipe is finally here & i could not be more excited. this past week i took my first try at healthy, homemade pumpkin bread. it tasted like autumn at home & totally yum. this recipe is refined sugar free, almond flour based, vegan if you don’t count honey (or sub for maple syrup) & almost gluten free – sub gluten free baking powder/soda! let’s get baking.

here’s what you’ll need.

ingredients.

  • 2 ripe bananas 
  • 1 cup organic canned pumpkin
  • 1/4 cup apple sauce
  • 1/4 cup coconut oil
  • 1/2 cup honey (or maple syrup)
  • 3 flax eggs (or organic pasteurized eggs)
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

here’s what you’ll do

directions.

  1. turn your oven on – lower heat & longer cooking time, my oven is not accurate so use your best judgement! i would guess around 350-375°F.
  2. next, make your flax eggs. combine flaxseed meal & water (1:3 ratio) & refrigerate so the mixture are ready to be added when gelatinized. or opt for real eggs! up to you.
  3. if you own a food processor, combine all wet ingredients (aside from the flax eggs) until smooth – if you don’t have one, np! start by hand mashing the bananas, then add the rest of your ingredients & mix well. 
  4. whisk dry ingredients until well-combined. 
  5. add in your flax eggs to your wet ingredients. 
  6. add your wet to your dry & mix well!
  7. pour into a greased (with coconut or olive oil) bread/loaf pan.
  8. add crumble topping (*NOT optional!!!) – i used a mixture of old-fashioned oats, almond flour, pumpkin seeds, chopped walnuts, coconut sugar, & coconut oil. 
  9. allow to bake for up to an hour depending on your oven – check the status by sticking a knife in the middle.

all the fall feels. if you try it out, be sure to tag @fitxfreie! see u next time! 

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