This gluten-free take on a classic pumpkin bread is the ideal hostess gift or satisfying breakfast treat. Finely grated coconut and chia seeds help to bind the bread together. Look for finely grated, unsweetened coconut in health food stores.
- 1/2 cup butter, softened
- 1/4 cup honey
- 1 egg
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 teaspoon vanilla extract
- 1 1/2 cup old-fashioned oats
- 1 cup unsweetened, finely grated dried coconut
- 2 tablespoons chia seeds
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
Heat oven to 350°F. Lightly coat 9x5-inch loaf pan with cooking spray. Place the butter in a large bowl along with the honey and egg. Beat with an electric mixer on medium speed. Reduce the speed to low and add the canned pumpkin and vanilla extract; mix until just combined.
Add the oats, coconut, chia seeds, baking soda, and baking powder, then beat on medium heat until well combined. Stir in the walnuts. Transfer to the baking pan and smooth the top with a rubber spatula.
Bake 50 to 60 minutes or until the top of the bread bounces back when pressed. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Slice into 10 slices and serve or store in an airtight container, on the countertop for up to 4 days.
(Serving 1 slice) 236 calories, 3 g protein, 19 g carbohydrates, 8 g sugars, 17 g fat (9 g saturated), 0 mg cholesterol, 3 g fiber, 156 mg sodium
For Vata: Swap the walnuts for chopped almonds.
For Pitta: No add-in required! This recipe is just right.
For Kapha: Leave the walnuts out.
Jennifer Iserloh, aka the “Skinny Chef,” is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher, and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.