Flare Free Pumpkin Bread Recipe

A couple of my students inside the Autoimmune Edible Rx reminded me of this pumpkin bread recipe I wrote years ago for the Bonus "Oktoberfest" Holiday Recipe Packet inside the course so Ruby and I will be making it today on the first official day of fall to celebrate the new season!

👉🏽 (Even if it's still 100°F (38°C) here in Nashville, Tennessee. 🫠🎃☀️)

Secretly, I'm a summer girlie - so I happen to enjoy the heat this time of year, but I have to participate in all the autumn traditions for my fall-loving daughter!)

Anyway...

I hope you enjoy this recipe! We'll be adding some stevia-sweetened chocolate chips to ours!

Feel free to zhuzh it up however you'd like as it is pretty flexible!

As you can see, one of my students added flax eggs and regular eggs because she wasn't sure - and it still came out great!

NOTE: The ground flax meal and filtered water makes a "flax egg" - AKA: an egg substitute.

So if you can't have eggs, you can absolutely have this recipe as it is naturally egg-free!

Happy Baking and Happy Fall, Y'all!!

xo,

Laura

FLARE FREE PUMPKIN BREAD

(Gluten, dairy, sugar, corn, soy, egg, peanut-free)

Serves 6-8

Prep Time: 20 Mins | Total Time: 60 mins

c=cup; t=teaspoon; T=tablespoon

INGREDIENTS:

• Chosen Foods or Primal Kitchen avocado oil spray (or extra virgin olive oil)

• 1 1/2 T ground flaxseeds (aka: flax meal)

• 4 T filtered water 

• 3/4 c organic no sugar added canned pumpkin 

• 2 T mashed ripe banana 

• 1/4 c dark maple syrup or raw honey

• 1/4 c Chosen Foods or Primal Kitchen avocado oil (or extra virgin olive oil)

• 2/3 c packed brown stevia

• 2 t baking soda

• 1/2 t sea salt

• 1/2 t ground cinnamon

• 1 t pumpkin pie spice

• 1 heaping c gluten free rolled oats

• 1/2 heaping c unblanched almond meal

• 1 1/4 c King Arthur’s or Bob’s Red Mill 1:1 gluten free flour 

• ~1/2 c filtered water

• Optional: 3 T raw pepitas or pecans pieces for topping

• Optional: organic grass-fed ghee or grass-fed butter, at room temperature for serving

INSTRUCTIONS:

Preheat the oven to 375°F (190°C) and grease a bread loaf pan with olive or avocado oil.

Mix the flax eggs and water in a large mixing bowl and let sit for about 10-15 minutes until congealed like beaten egg.

Add the pumpkin, mashed banana, maple syrup or honey, and avocado oil to the bowl with the flax egg and mix to combine.

Add the brown stevia and next 7 ingredients and mix to combine. 

Add water until mixture is somewhat thick but still pourable. 

Pour into the greased bread loaf pan and top with pepitas or pecans if using. 

Bake for about 40-50 minutes until golden brown on the outside and a toothpick inserted into the center comes out clean. 

Let rest for 20 minutes then transfer to a cutting board to cool completely then slice and serve with room temp butter.

NOTE: Store at room temperature in an air-tight container for up to 5 days or freeze for up to 3 months.

⚠️ MEAL PREP TIP: Double the recipe and bake half as muffins you can freeze for later and easily thaw individually any time you need a sweet treat!

Will you be trying this recipe this fall?

Comment below to let me know and save this to your Pinterest board for later!