I love pumpkin bread! And we already have a recipe here. But this time I went ahead and made this recipe from the Beaming Baker. It was not only exceedingly easy to make, but also delicious.

Tips:

1. You don’t need that much maple syrup and sugar. I put about half that amount and it was enough for light sweetness.
2. If you’re out of oat flour and almond meal, simply grind almonds and quick oats.
3. You don’t have to use canned pumpkin. I had a butternut squash lying around, so I halved it and baked it in a 350-degree oven. As a bonus, you’ll have baked squash in the fridge, which you can use for taco fillings or for pie.

Enjoy!

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