Pumpkin Bread

Flax Egg

1 Tbsp Ground Flax Seeds
3 Tbsp Water

Mix ground flax seed and water to make flax eggs.

Wet Ingredients

1/2 Cup Raisin, Soaked for 10 Minutes and Drained

1 Cup, 100 % Pure Pumpkin Puree

1/4 Cup Coconut Oil, Melted

1/4 Cup + 2 Tbsp Maple Syrup

1/4 Cup + 2 Tbsp Coconut Sugar

1 Tsp Pure Vanilla Extract

In a medium bowl, mix all the wet ingredients together along with flax egg.

2 Cups Gluten Free Oat Flour

1/2 Cup Almond Meal
1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/4 Tsp Salt
1/2 Tsp Ground Clove
1/2 Tsp Ground Nutmeg
1 Tsp Ground Cinnamon

1/4 Cup Walnuts, Chopped

Fold in raisins and walnuts.

In a large bowl mix all the dry ingredients together.

Pour wet ingredients over dry ingredients, stir until just combined.

1/4 Cup Walnuts, Chopped

Oil 9 x 5 loaf pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan. Add walnuts on top and press them with the batter.

Preheat the oven to 350 F

Bake for 55 minutes or until a toothpick / knife inserted into the loaf comes out clean.

Taste Note: Tastes GREAT. This is bread cooked properly and when i inserted knife, the knife came out clean, but while we were eating the bread, we felt it was floury. Next time, I will be making this with 2 and 1/2 Cup teff flour and see how that comes out. Probably add some raisins and walnuts.

Source: beaming baker