Michelle Levine | Holistic Health & Wellness Coach www.michlwellness.com @michlwellness
Fall is just around the corner, and with it comes everyone’s favourite seasonal flavour – pumpkin! Aside from being an autumnal staple, pumpkin is also surprisingly good for you. When cooked, pumpkin is full of antioxidants and nutrients and is a great source of immune-boosting vitamins A and C, extra important this time of year.
Pumpkin has a mildly sweet flavour, which makes it perfect as a replacement for higher sugar, higher-calorie ingredients. It’s also great in savoury dishes like soups and pasta sauces.
- 1 cup pumpkin purée
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tbsp vanilla extract
- 4 tbsp peanut butter
- 1/4 cup unsweetened vanilla almond milk
- 2 and 1/4 cups rolled oats (I used gluten-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup dark chocolate chips
- 1 loaf pan, lined with parchment paper
- Preheat your oven to 350 degrees F
- Add all your ingredients, starting with the wet ones, to a food processor. (Do not add the chocolate chips here!)
- Process the ingredients until smooth. It’s ok to have a bit of texture to your batter but try to get it as smooth as possible.
- Stir in your chocolate chips
- Pour your batter into the loaf pan. Add a few chocolate chips to the top of the loaf for good measure (because, why not!)
- Bake the pumpkin loaf for 25 minutes. Test for readiness by poking the middle with a toothpick. If it comes out clean, it’s ready! If you have batter still stuck to the toothpick, put the loaf back in the oven for another 3 minutes.
- Once the toothpick comes out dry, remove the loaf from the oven and let cool for 25-30 minutes. Remove the loaf from the pan and place on a drying rack to finish cooling completely.
- You can change the peanut butter for any natural nut butter. It will change up the taste but give the same overall effect
- I’ve also made these with dark chocolate chunks, and they’ve been AWESOME.
- You can leave out the chocolate altogether and just make a pumpkin oat loaf
- These can also be made as muffins. All the instructions are the same but pour the batter into 12 muffin tins and bake for 22-25 minutes.
- This recipe freezes really well! Cut the loaf into slices, wrap individually and freeze. Pop in the microwave for 15-20 seconds and it makes a warm, gooey treat!
Michelle Levine | Holistic Health & Wellness Coach | www.michlwellness.com
Michelle Levine is a Holistic Health and Wellness Coach and lifestyle blogger. She strives to share easy tips for living your healthiest life, offering personalized meal planning, lifestyle tips, and one-on-one coaching. Find more of her recipes at michlwellness.com, and keep up with on social media at @michlwellness.