My Flourless Pumpkin Bread

  • 2 cups old-fashioned or quick cooking oats
  • 1 (15 ounce) can pure pumpkin 
  • ½ cup maple syrup
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1 cup of dark chocolate chips (optional)

 

  1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and set aside.
  2. Add all ingredients to a blender and blend until smooth and well combined. Then add the chips if you'd like. Pour batter into prepared loaf pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (If the top of the loaf is browned, but the center is not baked all the way through, simply cover the top with foil and let the loaf continue to bake until a toothpick inserted in the center comes out clean.)
  3. Let loaf cool completely in loaf pan. Store bread in an airtight container in the fridge.

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