- 1 tablespoon ground flaxseeds + 4 tbsp water
- 1 and 1/2 cups oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1/3 cup coconut oil (melted)
- 1 cup chocolate chips
- 1 mashed banana
- 5 dates (blended with 2 tbsp water)
- 1 cup walnuts in pieces
Preheat the oven to 350°F. In a glass, combine the flaxseeds and water, and set aside to thicken. In a big bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice. Then, add the pumpkin puree, maple syrup, vanilla extract, coconut oil, chocolate chips, mashed banana, dates, flaxseeds and walnuts, and mix well.
Place the batter in a loaf pan covered with parchment paper. Put the loaf pan in the oven for about an hour (until it’s fully cooked). Set aside to cool off.
Consume within 3-4 days. You can store the pumpkin bread at a room temperature covered with paper towels or in the fridge.