Pumpkin Almond Spice Loaf
Nothing says fall like a kitchen that smells of cinnamon and pumpkin. This recipe calls for ground almonds, which add a healthy dose of protein and fiber, and does not contain any added sugar, making it a great option for parents who have chosen to eliminate it from their children’s diets – or their own!
Consider slicing the loaf and freezing it in single portions for the breakfast or snack times when you’d rather not turn on the oven.
- 1 1/4 cup steel cut oats
- 3/4 cup almonds, finely chopped
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1 tbsp ground nutmeg
- 1 tbsp ground ginger
- 1 tbsp ground clove
- 1/2 cup pureed pumpkin
- 1 cup almond milk or milk of your choosing
- 1 egg
- 2 tbsp coconut oil
Combine all dry ingredients and mix well. In separate bowl, combine all wet ingredients and mix well. Gradually incorporate wet into dry and mix until just combined.
Pour into a well-greased 9 x 5 inch loaf pan and make at 375 for 40 minutes or until firm.
Enjoy this healthy dish served warm on chilly autumn days!
Elizabeth is a Midwestern transplant who still calls Michigan “home” after nearly 10 years in New York City. Her work has taken her from Wall Street to the non-profit sector and she’s currently experimenting with life as a stay-at-home mom to a new baby girl. She loves a sweaty workout, Starbucks and the Sunday New York Times, and seeing the world with her husband Stephen.