Autumn is my favorite time of the year. The crisp air, the colors of the leaves, being able to sleep with a blanket again, wearing boots and scarves, aaaand eating pumpkin EVERYTHING.
It’s been a while since I’ve posted any recipes, so lets just say I was holding out for a good one…like this pumpkin spice loaf! Its gluten free, vegan, has minimal oil and sugar, and it pairs beautifully with a warm mug of chai tea! What more do you want in a loaf?
2 1/2 Cups of gluten free rolled oats
1 1/4 Tsp cinnamon
1/4 Tsp ground ginger
1/4 Tsp nutmeg
A small pinch of ground cloves
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp sea salt
1 Cup pumpkin puree
1 Ripe banana, mashed
1/2 Cup brown sugar
2 Tbs Coconut oil
1 1/2 Tsp Vanilla
1/4 Cup vegan dark chocolate chips
1/4 Cup chopped pecans (or your nut of choice)
1 Tbs pumpkin seeds for topping
Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
Put 2 1/2 cups of oats into a food processor or high speed blender. Grind oats until a fine flour forms, it may take a few minutes.
Combine the oat flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt. Mix until well combined and set aside.
In a large bowl, whisk together pumpkin, mashed banana,sugar, coconut oil and vanilla until smooth. Slowly add the oat flour mixture to the pumpkin, and mix until just combined. Fold in the chocolate chips and pecans. Top the loaf with pumpkin seeds before putting the loaf in the oven.
Bake for 30-35 minutes or until knife inserted into center comes out clean. Let cool for at least 10 minutes, then remove from pan and place on a cooling rack.