Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Seeded Pumpkin Breakfast Bread

by Isabel Castillo and Karlee Rotoly

Inspired by loveandlemons.com

Ingredients

for 1 loaf

  • 1 ½ cups
    raw walnuts, halves, toasted and chopped (150 g)
  • 1 cup
    raw pepitas (150 g)
  • ¼ cup
    chia seeds (45 g)
  • 1 cup
    dried fig, sliced (160 g)
  • ½ cup
    flaxseed (85 g)
  • 2 ¾ cups
    old fashioned rolled oat (220 g)
  • 1 tablespoon
    pumpkin spice
  • 2 teaspoons
    fine sea salt
  • 15 oz
    unsweetened pumpkin puree (450 g)
  • 1 cup
    almond milk (240 mL)
  • ¼ cup
    olive oil (60 mL)
  • ½ cup
    maple syrup (170 g)
  • ⅓ cup
    flaxseed meal (55 g)

Advertisement

Preparation

  1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  2. Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
  3. In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
  4. In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
  5. Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.
  6. Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
  7. Preheat the oven to 400˚F (200˚C).
  8. Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
  9. Nutrition Calories: 411 Fat: 19 grams Sodium : 373mg Carbs: 31 grams Fiber: 8 grams Sugars: 18 grams Protein: 7 grams
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this