This pumpkin bread is literally the easiest thing to make. When I came up with the recipe I was actually super tired, delirious, and I had no clue what I was doing. All I knew was that I really wanted something with pumpkin in it and I had half of a can left over so there I was. It came out with a super soft, light, pumpkin-y, and had a beautiful craggly crust that when toasted it gets all nice and crunchy!
For that extra "oooooo" factor toast it, put some chocolate on it, and then some almond butter. Everything gets all melted and turn into this gooey and delicious treat. Plus it isn't that sweet at all so it can take on the extra topping. Want ice cream with it? DO IT!
6 ounces of all purpose flour or white whole wheat flour (1 1/2 cup)
1 ounce of almond flour (1/3 cup)
1 tablespoon of baking powder
1 teaspoon of salt
1 - 15 ounce can of pumpkin
3.5 ounces of coconut sugar or light brown sugar (1/2 cup)
4 ounces of oat milk (1/2 cup)
2 egg **
2 ounces of oil (1/4 cup)
1 tablespoon of pumpkin pie spice
1 teaspoon of cinnamon (not necessary but i like the extra cinnamon)
** Vegan version: Instead of using an egg, use 1 tablespoon of ground flax seeds and mix everything together as normal.
Preheat the oven to 350 degrees farenheit.
Throw everything into a large bowl and mix it until you get a nice combined batter.
Pour batter into a parchment lined bread pan and bake for 45 - 50 minutes or until the you touch the center and it pushes back or if you want them done quicker, use a muffin pan, spray them with coconut oil, and bake for 15 -18 minutes.