Recipe: Vegan Gluten-Free Pumpkin Bread

This simple recipe will give you a moist, flavorful loaf of pumpkin bread that's filled with healthy fiber and plant-based protein. Eat it straight out of the pan, or toast slices for a sweet side with your breakfast. 

Ingredients

Dry Ingredients:

• 2 cups I Heart Keenwah Toasted Quinoa Flakes
• 1.5 cup of almond flour
• 1 tsp of ground nutmeg
• 2 tsp ground cinnamon
• 1.5 tsp baking soda
• 1 tsp baking powdersprinkle of sea salt

Wet Ingredients:

• 2 cups canned pumpkin purée (not pumpkin pie filling)
• 2 cups of mashed banana (2-3 bananas)
• 1/3 cup maple syrup
• 1 tsp vanilla extract

1/3 cup chopped walnuts (optional for garnish)

Directions

1. Preheat oven to 350 F. Line a loaf pan with parchment paper. 
2. Mix dry ingredients and wet ingredients in separate bowls.
3. Combine everything in a large mixing bowl and mix with a spoon until a batter forms.
4. Pour into prepared pan and garnish with a generous sprinkling of chopped walnuts on top (to form a crust).
5. Bake for 50-60 minutes (test with a toothpick to make sure batter is fully baked). 

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