• Anne-Ashley

Whole Wheat & Dairy-Free Pumpkin Bread

THIS BREAD IS INCREDIBLE. So moist (hate the word but have to use it) and it has the PERFECT consistency. I made a loaf of this bread last week and made another one for this week. I cannot stop eating it. I snack on it at breakfast and take some in my lunch and may or may not grab a few bites before and after dinner. It is that good. I wanted a healthy dessert that was reflux friendly but also that I didn't feel bad about eating. This is it. I added carob chips for an extra layer of goodness. If you don't need it to be caffeine free then throw in some chocolate chips. Peanut butter chips would be awesome too! I love love love this recipe.

I made this recipe dairy free by subbing the eggs with flax eggs. All that means is I made two flax eggs since the recipe called for two eggs. The flax eggs are a 1:1 substitute for an egg in a recipe. The ground flax seed is an awesome way to cut out dairy from a recipe without even noticing it. I would not use a flax egg in vanilla cake or something like that. I would only use it in recipes where you can stand to have a little extra nutty flavor (and by extra I mean you can't tell they are in there.)




Flax egg: 1 egg

1 TBS of ground flax seed mill

3 TBS of hot water

Mix well and place in fridge for 10 minutes (until it thickens up)


In this recipe I used 2 flax eggs so (2 TBS of ground flax and 6 TBS of hot water)


Ingredients:

  • 1 ½ cups whole wheat flour

  • 1 teaspoon of cinnamon

  • 1 teaspoon of pumpkin pie spice

  • 1 teaspoon baking soda

  • ¼ teaspoon baking powder

  • ½ teaspoon salt

  • 2 flax eggs *(or regular if not cutting out dairy)

  • ½ cup olive oil or coconut oil

  • ½ cup of pure maple syrup

  • ½ teaspoon pure vanilla extract

  • 1 cup pumpkin puree

  • Carob Chips (caffeine free) or Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl whisk together the dry ingredients

  3. Mix in the wet ingredients: throw in the flax eggs, oil, maple syrup, vanilla and Carob chips. Add the pumpkin in last. Stir together thoroughly with a fork, but do not overmix

  4. Generously grease a loaf pan and pour the mixture into the pan. Top with carob or chocolate chips!

  5. Bake for approximately 40 – 45




  • @ieatcakeforbreakfast
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