Moist and dense yet fluffy and light, this pumpkin bread is so scrumptious. Since it's packed with nutrient-dense ingredients like oat flour, almond flour, pumpkin, and pecans, it can be enjoyed for breakfast, as a snack, or as a slightly sweet after-dinner treat. As always, if you make it, please let me know or tag me on Instagram or Facebook. I love seeing your photos and hearing your feedback!
Prep time: 10 minutes
Cooking time: 45 minutes
1 Tbsp flax milk
3 Tbsp water
1/2 cup unsweetened plant-based milk
2 tsp organic apple cider vinegar
1 cup oat flour
1 cup almond flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp pumpkin pie spice or cinnamon
1/2 tsp salt
1/2 cup mashed banana
3/4 cup pureed pumpkin, homemade or BPA-free canned
1/4 cup maple syrup
2 tsp vanilla extract
1/2 cup chopped pecans
1 1/2 tsp maple syrup
1/4 tsp cinnamon
1/2 tsp vanilla
1 pinch salt
1/2 cup crumbled pecans
Preheat the oven to 350 degrees F. Prepare a 9”x5” baking dish or pan (or similar size) by lining it with parchment paper.
Make the buttermilk: In a small bowl, add the milk and the apple cider vinegar. Stir then set aside while you prepare the remaining ingredients.
Add the dry ingredients to a large bowl and stir. Set aside.
Add the wet ingredients (mashed banana through to the vanilla extract) together in a medium bowl. Mix well.
Stir the wet ingredients into the large mixing bowl with the dry ingredients.
Stir in the buttermilk.
Stir in the chopped pecans.
Pour the batter into the baking dish.
Make the pecan crumble: In a medium bowl, add the maple, cinnamon, vanilla and salt. Stir well.
Add the crumbled pecans and mix well so the crumbled pecan is coated in the maple mixture.
Evenly add the crumble mixture over top of the pumpkin bread.
Bake for 60 minutes (baking time may vary depending on your oven). Let rest for 10-15 minutes before digging in!
In place of pecans, use other nuts or seeds of choice like walnuts or sunflower seeds.