Nutty, subtly sweet, and full of plant-based protein and healthy fats — a versatile bread that’s both nourishing and flavorful all year long.
Prep Time: 10 minutes
Baking Time: 40–50 minutes
Yield: 1 loaf (8–10 slices)
Ingredients:
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1 cup pumpkin purée (or cooked squash)
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⅓ cup tahini
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⅓ cup maple syrup or raw honey
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2 eggs (or flax eggs)
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1 cup almond flour
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½ cup oat flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp cinnamon
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½ tsp ginger
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¼ tsp allspice
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Pinch of salt
Instructions:
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Preheat oven to 350°F and line a loaf pan with parchment.
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Whisk together pumpkin, tahini, maple syrup, and eggs.
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In another bowl, combine almond flour, oat flour, baking soda, baking powder, spices, and salt.
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Mix wet and dry until smooth.
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Pour into the pan and bake 40–50 minutes, until set and golden.
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Cool completely before slicing.
Crunchy Mama Tip: This bread is perfect as a snack or breakfast on the go. Its creamy texture and nutty flavor make it a satisfying treat that’s both wholesome and indulgent.
