Pumpkin Bliss Bread

DESCRIPTION:

Get ready to fall in love with this soft, moist, and perfectly spiced pumpkin bread! Made with  wholesome ingredients and naturally sweetened with dates, it’s also dairy free, oil free and gluten free.  This bread is a healthy twist on a classic favorite.

DRY INGREDIENTS:

2 1/2 cups oat flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon ground cinnamon
2 Teaspoon pumpkin spice
1/2 Teaspoon vanilla powder

WET INGREDIENTS:

2 1/2 cups oat flour
1 cup pumpkin purée
1/2 cup date paste (see notes)
1/2 cup unsweetened applesauce
2 Tablespoons ground flax + 6 tablespoons water (flax egg)
1 Teaspoon apple cider vinegar
3 Tablespoons unsweetened plant milk
1/4 cup Dairy Free Chocolate Chips (optional)

GARNISH TOP OF BREAD:

1 Tablespoons chopped pecans
1 Tablespoons pumpkin seeds
1 Tablespoons dairy free chocolate chips

DATE PASTE:

12 medjool dates soaked with 2/3 cup of water overnight. Then blend in a high speed blender. It keeps in the fridge for 3-4 weeks.

PREPARATION:

1-Preheat oven to 350 degrees F
2-In a small bowl, mix flax and water and let it sit for at least 5 minutes to thicken.
3-In a large bowl, mix all the dry ingredients, oat flour, baking soda, baking flour, and spices.
4-In a medium bowl add all the wet ingredients except the chocolate chips. Stir together pumpkin purée, 1/2 cup date paste, applesauce, flax egg, and apple cider vinegar mix until smooth.
5-Add the wet ingredients to the dry ingredients, mixing gently until just combined. Add 2-3 tablespoons of plant milk if the batter feels too thick.
6-At this point add the chocolate chips if using.
7-Spread the batter evenly into the loaf pan.
8-Top with garnish ( chopped pecans, pumpkin seeds and chocolate chips)
9-Bake in the oven for 50-55 minutes or until a toothpick comes out clean.
10-Cool in the pan especially if you are using a silicone pan for at least 1 hour.

CHEF´S NOTE:

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