Obsessed with this spatula. . The chocolate chips are optional. This is my absolute favorite loaf pan. Bake about 40-45 minutes, until done. Your email address will not be published. Stored in an airtight container in the fridge this bread lasts about a week. Fine if you like them and don’t mind the competition with other flavors in a recipe, but changes the character of the end product considerably. I have not tried but I think it should work. I currently have too much almond butter in the house. And whether you eat gluten-free or not, oats are a great hearty addition to add to your diet and breakfast! You can make it with quick oats but the cookies don’t hold together as well and you may need to adjust the amount of oats you add. This post may contain affiliate links. Give me shorts, tank tops, open toed shoes, beach towels, and the warm sun. Leave to rest in the tin for 10 minutes. The nice thing about this cookie recipe is that you can adjust as needed. So I did. Grease a 9 x 5 inch baking loaf pan. You will find lots of Romanian and German recipes, but not only. As an Amazon Affiliate, some of the links on Mile High Mitts are affiliate links. A blend of safflower oil, pure pumpkin, bananas, oat flour, and baking spices, make this healthy pumpkin banana oat bread guilt and gluten free. Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Nutritional information is not always accurate. And while I have my go-to favorite pumpkin bread recipe, this new one really satisfied my pumpkin cravings and was so much easier! You might like my flourless apple bread, too! that look delicious. Wrap in plastic, place in freezer bags or freezer containers and freeze for up to 3 months. … Preheat oven to 350°F. This bread is fluffy and moist and can easily be made gluten free. The texture makes them amazing. I am gluten free, dairy free, everything free… haha. It was crispy around the edges, which is what we like! Terms | Privacy. We love to eat, cook and travel for food. I like to make this bread with rolled oats and nuts for a great texture sometimes! Required fields are marked *. Bake in oven for 45-50 minutes or until toothpick comes out clean. However, you could try replacing it with 1/3 cup of mashed banana if you prefer? Keep it well wrapped in foil or plastic. It was a bit more liquidy than almond butter so I put a handful of almonds. The pumpkin almond flour bread keeps well at room temperature for at least 3 days. I love the idea of using oatmeal in pumpkin bread. Yes, but a different nut butter may have a stronger flavor which may overpower the pumpkin. Now that it is officially pumpkin season, I had to create a pumpkin version of my healthy oatmeal cookies. download my top 8 dessert recipe ebook. If you love Pumpkin Bread but are looking for a healthy recipe that’s still filled with simple ingredients, this is the bread for you! However, the recipe will work with other nut butters like peanut butter or cashew butter. You can also freeze the whole loaf or the sliced leftovers. A dessert lover’s heaven – six healthier sweet treats all made with six ingredients or less! Comment document.getElementById("comment").setAttribute( "id", "a5b98d89bbd7b44da9f28a2c7298dbb4" );document.getElementById("c34091f368").setAttribute( "id", "comment" ); Hey, I’m Chelsea! Remove cookies from oven and let them set and cool completely before removing them from the cookie sheet. It’s made with gluten-free all purpose flour (or regular white flour) AND oats. If your mixture seems too dry, you can add a little more pumpkin. Tastes great. Preheat oven to 350°F. You can adjust the size and thickness of these cookies. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. Copyright © 2020 Mile High Mitts on the Cravings Pro Theme, Pumpkin Oatmeal Bread (gluten-free, dairy-free option), white flour or gluten-free all purpose flour, butter, softened (or coconut oil, for dairy-free), milk of choice (skim, 2%, whole or almond), quick-cooking oats (certified gluten-free). Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. I highly recommend you buy a no-stir almond butter. You did!! I recommend starting with 3 tbsp syrup and after you've finished mixing the dough, taste and add another tbsp if needed. They are soft and chewy and taste like pumpkin pie oatmeal in cookie form. I have a 9”X 13” loaf pan….Do I need to use a 9”X 5” loaf pan? This easy Pumpkin Oatmeal Bread recipe is filled with pumpkin puree, pumpkin spices, oats, applesauce, and maple syrup for a healthy, gluten-free and dairy-free Fall breakfast. Place vegan pumpkin bread in an airtight freezer safe storage container or ziptop bag for up to 3 months. Line a loaf cake tin about 23 cm/ 9-inch long with baking paper. Best pumpkin bread ever!! Beat the eggs in a large bowl. Just a tad Lathan a 50 cent piece. If you click on one of the links and purchase the item I will receive a small percentage of commission, at no cost to you. Thaw at room temperature, it goes fast, especially if you have slices. Cinnamon, allspice, nutmeg and a little salt. You can also freeze the whole loaf or the sliced leftovers. But getting more almond butter is what produced this wonderfully moist, fluffy and delicious cake bread that was finally good enough to share. Either leave me a comment, below, or tag me on Instagram. Bread will sink down slightly while cooling. Now, add your pumpkin puree and whisk till everything is well incorporated. Required fields are marked *. It’s fluffy, moist and full of fall spices. All Rights Reserved. Thank you for supporting Confessions of a … This is Carmen again from the last comment… I also meant to add that I added a 1/4 tsp. Make the puree first. I didn't want to make the cookies too sweet so that they are suitable for breakfast. Add the wet ingredients to the dry ones together with 2 tablespoons chocolate chips. Combine the oat flour, baking soda, baking powder, salt, and pumpkin pie spice in a small bowl. Tips & tricks to stay on track, look great, and feel your best. The summertime weather always has made me happiest, and even though this summer was one of the hottest ones on record, I still loved every single minute of it! The flavor of almond butter is so mild that you don’t even taste it when the pumpkin and spices are added, so it just tastes like pumpkin bread. In a large bowl, combine the bananas, pumpkin, eggs, vanilla, and maple syrup. This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! We have mixed diets in our house so I’ll make both. Use a digital food scale for measuring the ingredients, it ensures the best result. (It comes in a 9×5-inch size also.) There may be affiliate links within the post, see my, Snickerdoodle Recipe Without Cream of Tartar, Harlequin Cake Recipe – Romanian Layered Cake. Something like the Jack-o’-lantern won’t do, it has no taste at all, better leave that for Halloween carving. In response to Abby Davis, there are plenty of food tracking apps you can download and then import the recipe and it’ll calculate them for you. You can even roughly chop some chocolate and add that to the batter instead of the chips. Through this blog, we share our eating adventures and recipes. Add dry ingredients to wet and stir till combined. 9×13 usually refers to a rectangular cake pan for sheet cakes. Use a 1.5 tbsp cookie scoop to scoop cookie dough. It’s fluffy, moist and full of fall spices. And you can easily add chocolate chips, walnuts, pecans, cinnamon chips, etc. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Let bread cool before slicing and serving. No-Bake Pumpkin Cheesecake with Gingersnap Crust.