Pumpkin Bread
Get cozy with a cup of tea and a slice of this quick bread that’s full of the warming flavor of pumpkin spice.
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6 slices
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15 mins prep, 1 hr 10 mins cook 1 hr 25 mins total
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Ingredients:
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup ground Nature’s Path Pumpkin Seed + Flax Granola
- 1 cup coconut sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup pumpkin puree
- ½ cup unsweetened almond milk
- ½ cup melted coconut oil
- 2 tbsp maple syrup
- ½ cup Nature’s Path Pumpkin Seed + Flax Granola, divided
- ½ cup toasted chopped walnuts, divided
Directions:
- Preheat oven to 350°F. Grease 9- x 5-inch loaf pan and line with parchment paper, leaving 2-inch overhang on either side.
- Whisk together all-purpose flour, whole wheat flour, ground granola, sugar, baking powder, baking soda, pumpkin pie spice and salt.
- In separate bowl, whisk together pumpkin purée, almond milk, oil and maple syrup; stir in flour mixture until incorporated. Fold in 1/4 cup granola and 1/4 cup walnuts. Scrape batter into prepared pan. Sprinkle with remaining granola and walnuts.
- Bake for 60 to 70 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack for 20 minutes.
- Remove from pan using parchment paper overhang as handles. Let cool completely on rack.
Tip: Slice loaf and wrap well in plastic wrap, then overwrap in foil; freeze for up to 2 weeks.
