A Secretly Nutritious

RD-Approved Pumpkin Bread

Recipe

“A healthy and yet tasty Pumpkin Cake is an oxymoron”- so they say. But is it though?

Pumpkin bread with a healthier twist

The recipe calls for gluten-free oat flour, which is ideal for anyone who
has a gluten sensitivity or simply wants to boost their fiber intake.
Michalczyk explains that producing your own gluten-free flour is simple
if you have additional gluten-free oats on hand. She explains that all
you have to do is pulse the oats in a food processor until they resemble
flour texture. Voilà, a time- and money-saving alternative flour.
"Not only is pumpkin high in vitamins A, C, E, potassium, and fiber, but
the inclusion of mbg organic veggies+ boosts the veggie, fiber, and
probiotic content of each slice,"* explains Michalczyk.

Don't have any pumpkin pie spice? That's something you can do as well.
Increase the amount of cinnamon, nutmeg, and cloves to obtain the
same flavor profile by eyeballing it (consider adding a dash of allspice,
as well.)

These warm, natural flavors have health benefits of their own, but they're
mostly there for the pleasure. On the other hand, the turmeric and
ginger in mbg organic veggies+ have distinct antioxidant and
anti-inflammatory qualities.

This recipe is already healthier than other pumpkin breads because it

uses maple syrup instead of added sugar and coconut oil instead of
butter. The inclusion of a greens powder further boosts the nutritious
value. One scoop of veggie goodness (think leafy greens, sea veggies,
carrots, beetroot, and alfalfa) is incorporated into the pastry, making it
a balanced breakfast option. "Adding a portion of organic veggies+ is
such a terrific insurance policy," Michalczyk says, "since it might be
difficult to get everything featured in this greens powder through our
diet."

The Nutritious Secret of Pumpkin Bread

Ingredients

● A third of a cup of gluten-free oat flour

● 1 cup gluten-free flour (1:1)
● 1 teaspoon of baking soda
● 2 tsp. spice for pumpkin pie
● Cinnamon, 2 tsp.
● 14 tsp. nutmeg, ground
● 14 teaspoon cloves
● 12 teaspoon kosher salt
● 1 portion (1 Tbsp.) organic veggies+ mbg mbg mbg mbg m
● 12 cup pureed pumpkin
● 12 CUP COCONUT OLIVE OIL
 ● 34 cup maple syrup 2 eggs
● More coconut oil or nonstick frying spray
● Pumpkin seeds, 2 tbsp.

Process

1. Preheat the oven to 350 degrees Fahrenheit. Use nonstick spray or

coconut oil to coat a 9-by-5-inch loaf pan.
2. Combine flour, baking soda, pumpkin pie spice, cinnamon,
nutmeg, cloves, salt, and organic veggies+ in a large mixing basin.
3. With a wooden spoon, combine the pumpkin puree, coconut oil,
eggs, and maple syrup in a separate large mixing dish.
4. Mix in the flour mixture until it is completely mixed. (Some lumps
are acceptable.)
5. Pour the batter into the oiled pan and top with pumpkin seeds, if
desired.
6. Preheat the oven to 350°F and bake for 50–55 minutes, or until a
toothpick inserted in the center comes out clean. Allow the bread
to cool in the pan for about 10 minutes before transferring to a
cooling rack to cool completely before slicing.
7. Store in an airtight jar in the refrigerator for up to a week (if it lasts
that long!) or freeze!

Before we know it, pumpkin season will be over. Make the most of it with
this nutritious and nutrient-dense pumpkin bread. She writes, "This
pumped-up pumpkin bread is a snack you can feel good about all fall
long." Don't worry if you're still not ready to let go by December; the loaf
will keep in the freezer.