Pumpkin Oat Bread

Happy Friday!!!

I’m excited to share my ‘Pumpkin Oat Bread’ recipe for all eager to do some baking this weekend! This recipe makes for a healthy, delicious, filling & energizing breakfast or snack. And I can’t forget to mention the yummy smell 🙂

First, don’t forget to follow my Instagram @thekellydiet for more recipes that are not on the blog. Like my ‘Chunky Apple Guacamole!’ 

Let’s get baking!

• Servings: one loaf
• Time: 40 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2 c rolled oats (gluten free if needed)
• 1/2 c garbanzo bean flour
• 1 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp nutmeg
• pinch of pink himalayan salt
• 1 flax egg (1 T flax + 2 T water)
• 2 T melted coconut oil
• 1/4 c raw, local honey or pure maple syrup
• 3/4 c pure pumpkin puree
• handful peanut butter chips or dried cranberries

Directions

1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
3. Add all of your dry ingredients to a large mixing bowl & whisk.
4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
5. Pour wet into dry & mix until combined.
6. Fold in peanut butter chips or cranberries.
7. Pour batter into your loaf pan. Bake for 30 minutes. Enjoy

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

What other fun activities will you do this weekend?!