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Seeded Pumpkin Breakfast Bread
by Isabel Castillo and Karlee Rotoly
8 Freshly Baked Bread Recipes
for 8 servings
1 ½ cups raw walnuts
, halves, toasted and chopped
1 cup raw pepitas
¼ cup chia seeds
1 cup dried fig
½ cup flaxseed
2 ¾ cups old fashioned rolled oat
1 tablespoon pumpkin spice
2 teaspoons fine sea salt
15 oz unsweetened pumpkin puree
1 cup almond milk
¼ cup olive oil
½ cup maple syrup
⅓ cup flaxseed meal
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Estimated values based on one serving size.
Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.
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.
Preheat the oven to 400˚F (200˚C).
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.
Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams