Look for something to bake? I’ve got ya covered with pumpkin 🎃 loaf… and tomorrow is the first day of fall 🍁, so why not! This version is denser than your average pumpkin bread because of the whole what flour and oats, but it’s oh so good. It’s also got a whole can of pumpkin, so it’s packed with vitamin A.
1 15 oz can pumpkin 🎃
1/2 cup greek yogurt
1/3 cup olive oil
1/4 cup almond milk
1.5 tsp vanilla
1.5 cups whole wheat flour
1/2 cup oats
1 cup sugar
2 tbs pumpkin pie spice
1 tsp baking soda
1 tsp salt
1/2 cup dark chocolate chips 🍫, plus more for sprinkling on top of loaf
Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper. Combine the pumpkin, eggs, yogurt, olive oil, milk, and vanilla in a bowl. Set aside. Combine the flour, oats, sugar, pie spice, baking soda, and salt in a separate bowl. Add to the bowl with the wet ingredients and mix until just combined. Fold in 1/2 cup of chocolate chips. Add the batter to the pan and put chocolate chips on top. Bake for 1 hour or until a toothpick or knife inserted comes out clean.
What fall treats are you most looking forward to? #nutritionbylinds
My perception of time has been so whack I momentarily thought it was still August :-) Def makes sense now why all the pumpkin foods are coming out! Autumn is my favorite season because of the changing leaves, perf weather, and yummy seasonal ingredients. Everything becomes cozier yet livelier -I’m so excited! ————————————————————
Starting off the season with trying out @themindfulavocado ‘s vegan Pumpkin Bread recipe! TIP #276 : You can check out her blog for this simple recipe. I made the following changes based on what I had on hand:
-added 1 scoop @nuzest_usa protein powder for extra nutrients
-used chia egg instead of flax
-swapped 1/2 tsp cinnamon for pumpkin spice seasoning
-used coconut sugar instead of brown sugar
-used vegan butter instead of coconut oil..
-bread finished baking in ~55 min
The bread turned out smelling divine and isn’t too sweet which I enjoy. Def going to try out more of her recipes!
VEGAN PUMPKIN SQUARES🎃
-- officially fall szn, so baking pumpkin everything is finally acceptable!
-- great for a nice snack at work/school or as a pre-workout energy boost + topped with your fav nut butter.
🧡2C raw oats or oat flour
🧡1C pumpkin puree
🧡1/2C Brown sugar
🧡2T chia seeds
🧡1T ground cinnamon
🧡 1/3C coconut milk
🧡2T coconut oil (melted)
🧡1t vanilla extract
🧡 1t baking soda + baking powder
1) Preheat oven to 350F.
2) Grind oats in a blender until you have a more fine consistency that resembles flour.
3) Add puree, sugar and mix. Add coconut milk, stir then rest of ingredients and mix well.
4) Pour into a parchment paper lined baking pan + bake for 55-60 minutes. I topped mine with some trail mix I had for crunch.
(makes 8 squares)
Macros for 1 square:
Sometimes you’re beautiful on the outside but on the inside you’re crumbling lol. Sadly analogous to my mini loaf of pumpkin bread :’( Don’t let yourself crumble on the inside, ya know what i mean? YA FEEEEEL?!
5 752 hours ago
Rainy day calls for the best pumpkin bread!
I’ve experimented with sooo many recipes & this one wins 🤗 @thecafesucrefarine
It's pumpkin season! Here's how to make a savory pumpkin yeast bread. Eat it plain or with some sliced ham for a sandwich. This bread is fairly easy to make at home, and it tastes amazing. Click the link in my bio for the recipe.
Got that thic slice of pumpkin bread👌🏼 If you couldn’t tell I LOVE PUMPKIN SEASON🎃 so of course I had to make @shutthekaleup pumpkin snacking bread~recipe can be found on her page-I did use some substitutes~almond flour and cashew butter instead of coconut and almond butter✨
Also topped with a sprinkle of @enjoylifefoods chocolate chips cause I regretted not putting them on mid bake and was too lazy to take it out so legit thew them on while the oven was open😅 lol not the safest but was able to spread them out once baked and melted hehe
Happy Sunday Funday!!
Pumpkin bread for the win this Sunday morning!!
Fall is definitely my favorite time of the year! (Even though it’s not fall yet but we can pretend) The fall scents, the weather and of course the food!!! I could eat pumpkin everything🎃🎃 How to make: (Swipe to see all the ingredients you will need, most of what I used was organic)
-Preheat oven to 350
In a large bowl mix all the wet ingredients and the brown sugar until well combined. In another bowl mix together all the dry ingredients, then stir in the chocolate chips (I used dark chocolate)
Mix the wet and dry ingredients together until just combined. Pour into prepared pan (I use coconut oil) and bake for 45-55 minutes. Then enjoy😍😍
Anyone who tells you it’s too early for pumpkin, obviously doesn’t appreciate the finer things in life 🎃
-1/3 cup canola oil
-1/4 cup honey
-1/4 cup brown sugar
-1 tsp vanilla extract
-1/4 cup milk
-1 cup canned pumpkin (NOT pumpkin pie filling)
-1 3/4 cup flour
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 tsp pumpkin spice seasoning
-Cinnamon to dust on top -1/2 cup mini chocolate chips (optional)
Combine wet ingredients in one bowl and dry in a separate. Pour dry ingredients into wet and mix until just combined. Stir in chocolate chips. Pour into cake pan and sprinkle top with cinnamon. Bake at 325 for 50-60 minutes and then place on wire rack to cool.
- I love passed down recipes. I love recipes that been in the family for years, generations and more. I love that a recipe can bring back memories from the past and my childhood. My grandmother’s pumpkin bread was one thing that was on the table during the fall and Thanksgiving. It is hands down, without a doubt, one of my favorite things she has ever made. I was fortunate enough to to get the recipe after months and months of harassing her til she finally gave in 😂❤️ #homemade#homemadebread#pumpkinbread#familyrecipes#memories#fallfood#thanksgivingfood#grandmasrecipe#pumpkin 🎃 #vegitarian
0 343 hours ago
Minneapolis Pyrex Swap is happening NOW until 6pm today @turquoisevintage!! There’s a little bit of everything, making it more like a mini flea market (um, FUN!!)- stop by for some shopping, pumpkin bread homemade by me, and some cold pressed coffee!!
Sunday baking with the littles 🧒🏻👧🏻 & thinking about making this Paleo / #LowCarb Pumpkin Bread 🎃 from the archives for their lunchboxes for the #firstdayoffall tomorrow 🤗🎃🍂
Happy Sunday friends, hope you have an awesome day 💛💛 .
.FULL PRINTABLE RECIPE: https://lifemadesweeter.com/pumpkin-bread/
🥚3 large eggs.
🎃1 cup organic pumpkin puree - NOT pumpkin pie filling.
1/3 cup drippy almond butter.
1/4 cup coconut oil, melted.
1/4 cup almond milk.
2/3 cup golden monk fruit sweetener OR coconut sugar for paleo.
1.5 teaspoons pure vanilla extract.
1.5 cups superfine blanched almond flour @bobsredmill .
1 tablespoon coconut flour @bobsredmill.
1 tablespoon pumpkin pie spice.
1 teaspoon baking powder.
3/4 teaspoon baking soda.
1/3 cup sugar free chocolate chips @lilys_sweets plus more for topping if desired.
1 1/2 Tablespoons chopped pecans.
In with the pumpkins, out with summer 🍂 Anybody with me? I get so excited for fall recipes and they get me inspired to bake and cook new cozy meals 🧡 I’ve been LOVING these pumpkin muffins and couldn’t wait to share them with you all! Enjoy your Sunday! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
🎃 HEALTHY PUMPKIN MUFFINS: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
WHAT YOU NEED:
* 1 cup pumpkin purée
* 2 eggs
* 1 cup unsweetened almond milk
* 1/4 cup maple syrup
* 1/4 cup honey
* 3 tbsp melted coconut oil (cool for 3 minutes before adding to bowl)
* 1 tsp vanilla extract
* 2 cups oat flour * 1 tbsp pumpkin pie spice
* 1.5 tsp baking soda
* 3/4 tsp sea salt
* Coconut sugar and chopped walnuts for topping ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Preheat oven to 375 °F
2. Add all wet ingredients to a mixing bowl and mix well with a wooden spoon
3. Add all dry ingredients to a separate bowl and mix well
4. Add the dry to the wet ingredients and mix together
5. Line a muffin tin with muffin liners or spray with a nonstick cooking spray (I prefer both- I line first with liners then spray the liners so the muffins are easier to eat)
6. Add chopped walnuts and sprinkle of coconut sugar to each muffin (optional)
7. Bake for 15-16 minutes or until a toothpick comes out clean
I made pumpkin bread yesterday with essential oils instead of spices 👏🏻⠀
You can substitute any spice with essential oils in cooking and baking and let me tell you it is DELISH!⠀
The flavors come out so much more potent with just one drop of each oil! SO good.⠀
Prob gonna have a slice with my breakfast this morning I’m in love 💞
1 214 hours ago
Smiling to myself thinking about how Starbucks and I had a total monopoly on pumpkin food in Aberdeen. Scottish people be like, “whit is this exotic orange squash... dae ye make soup wi it?” 😆 Takes an American girl to put things right. 🎃 #baker#bakery#pumpkinrecipes#pumpkinbread#aberdeen#scotland
Pre-fall inspired! #glutenfree Pumpkin Bread🍞
1/2 cup brown rice flour
1/2 cup almond flour
1/4 cup oat flour certified Gluten-free or other gf flour of choice like white sorghum, amaranth etc , do not use bean flour
1/4 cup potato starch
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 cup powdered stevia
1 1/2 tsp pumpkin pie spice
1/2 tsp chai spice or use more pumpkin pie spice
1 very ripe banana medium size
1 tbsp chia seed meal
1/4 cup raw, coconut 🥥 sugar
2 tbsp pumpkin puree not pumpkin pie filling
1/4 cup of #fiber maple syrup
2 tbsp #sunflower oil
1 tsp apple cider vinegar
Optional add ins:
3 Tbsp or more chopped #walnuts
1/4 cup (25 g) or more fresh or frozen cranberries
Preheat the oven to 365 degrees F / 180ºc. In a bowl whisk all the dry ingredients very well until well combined.
In another bowl, mash the banana really well until smooth and there are no lumps. Add the rest of the wet ingredients and mix well to dissolve the sugar. Powder the pysllium husk before adding.
Add the dry into the wet and mix until well combined and there are no wet streaks. Mix really well.
Fold in the cranberries and walnuts.
Drop into parchment lined pan. Even it out. top with #pepitas
Bake at 365F / 180ºc for one hour.
Cool in the pan for 15 minutes. Remove from the pan and cool completely before slicing. #pumpkinspice#pumpkin#pumpkinbread#pumpkinpatch#pumkinrecipes#glutenfreerecipes#yummy#healthyrecipes#healthcoach#lifecosch#clientsfavorite
3 86 hours ago
“And all at once, summer collapsed into fall.” - Oscar Wilde
Pumpkin Bread anyone? I just love Fall 🎃🍎🍁 This is just your basic recipe but my go to when I’m making pumpkin bread from scratch. It’s adapted from @onceuponachef . I love that it was her gradmother’s recipe and goes so far back. Link is below, the only thing we did differently was substitute @earthbalance Vegan salted butter for the unsalted butter and used 1/8 tsp salt instead of 1/2 tsp salt (since the butter was salted). Enjoy! #fallrecipes#pumpkinrecipes#pumpkinbreadrecipes#pumpkinbread
0 146 hours ago
Fall is in the air with this healthy Pumpkin Bread 🎃 I seriously love everything pumpkin I can’t get enough of fall🥰 this pumpkin bread was seriously a winner! Recipe by @bellshappyfood Recipe: 1/3 cup of olive oil, 1/2 cup of honey, 2 eggs, 1 cup of pumpkin purée, 1/4 cup of almond milk, 1 1/2 teaspoon of pumpkin spice blend, 1 tsp of baking soda, 1 tsp vanilla extract, 1/2 tsp salt, 1 3/4 cup of flour. Preheat oven to 325 and grease a bread pan. Mix together honey, eggs, and oil. And in everything else besides flour, after mixed, stir in flour last. Bake for 55-60mins and enjoy!! 🦊🎃🍁🍂🍃
My moist Pumpkin Bread Recipe swirled with chocolate is almost impossibly delicious! 🎃 Comes together in a few minutes and is chock full of your favorite fall spices. 🍂 Recipe up on the blog! 👉Link in BIO👈
🎉NEW RECIPE! MY VEGAN VERSION OF STARBUCKS PUMPKIN BREAD🎉
You all went crazy for the sneak peek of this yesterday in my stories 🤣
I used to be addicted to the Starbucks Pumpkin Loaf and finally after all of these years, I recreated my own version to that amazing, firm, but soft texture. It won’t fall apart on you. I used to get a slice and eat it in my car, breaking off bites happily. The only thing I didn’t care for was how greasy the bread was. I like moist, but not greasy fingers 🤣
This pumpkin banana snacking bread has been on REPEAT lately. I added a caramel pecan + cranberries @taosbakes bar on top for a candies pecan topping vibe. Thanks @shutthekaleup for the bomb recipe👏🏼😍 I’ve made a few tweaks here and there, so here they are👇🏼
1 cup pumpkin Purée
1 banana, mashed
1/3 cup almond butter
2 tbs maple syrup
1 tsp vanilla
1/2 cup coconut flour
2 tbs flax meal
1 tsp baking powder
1 tsp each pumpkin pie spice, cinnamon
1/2 tsp cardamom
1/4 tsp salt
1 @taosbakes bar for topping
Preheat the oven to 350°F and line a loaf pan with parchment paper. In a large bowl, combine the pumpkin, mashed banana, vanilla, almond butter, eggs, and maple syrup. In a small bowl combine the coconut flour, flax meal, salt baking powder and spices. Add the dry mix to the wet mixture and stir to combine. Pour into the lined loaf pan, then crumble the @taosbakes bar on top (trust me, so worth it because it tastes like candies pecans on top). Bake for 45 minutes to an hour and let cool completely before diggin in. Store in the fridge and it should stay fresh for five days.
152 1,11519 September, 2019
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