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Almond and Oat Pumpkin Bread



Prep Time
10M
Cook Time
40M
Servings
1 loaf

This recipe was shared with us by Kate Daugherty, a Functional Nutritionist from the Facility Denver. 

Pumpkin Bread is a classic option for a fall breakfast or snack. Unfortunately, it is often loaded with sugar, making it more like a cake than a bread. We think a good pumpkin bread should be just sweet enough to bring out the pumpkin flavor. And when you make this recipe with Willa’s Barista Oat Milk, the subtly sweet vanilla flavors really shine alongside the pumpkin. If you love oats as much as we do, this is a perfect recipe for you as well. This recipe is loaded with protein and fiber from both our oat milk and the whole grain oat flour.

This recipe is super quick and easy to make. You just need one bowl to whisk together the mix of ingredients. If you choose, you can add chocolate chips on top before baking! This bread can be frozen. We recommend slicing the bread up, freezing, and heating a serving in the oven when you’re ready to eat it. 

If you're still in the mood for pumpkin, we have a Pumpkin Oat Milk Nice Cream recipe and Pumpkin Spice Oat Milk Creamer recipe.

For more fall recipes, check out our Healthy Fall Breakfast Muffins or Banana Bread Latte.

For more healthy dairy-free dessert recipes, try our Oat Milk Chocolate Pudding, or our Coconut Buttercream Cupcakes.

For more dairy-free recipes, everything from coffee to cocktails to desserts, check out our recipes page.

To learn more about Willa's Oat Milk and everything from nutrition to oat milk tips, take a look at our blog.

Almond and Oat Pumpkin Bread

Ingredients

2 cups Whole Oat Flour (or 3 cups ground rolled oats)
1 cup Almond Flour (Almond Meal)
1 cup Pumpkin Puree
1/4 cup Willa's Oat Milk
½ cup Maple Syrup (or Honey)
2 Eggs
1 tsp Vanilla Extract
2 tsp Cinnamon (or Pumpkin Pie Spice)
½ teaspoon Sea Salt
1 teaspoon baking soda
½ teaspoon baking powder
1/4 cup Chocolate Chips (Optional, for topping)

Instructions

Preheat the oven to 350 F.
In a large bowl, whisk together eggs, pumpkin, oat milk, vanilla, and maple syrup.
Mix dry ingredients: oat flour, almond flour, cinnamon, baking soda, baking powder and salt to combine evenly.
Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be sticky.
Line a bread dish with parchment paper. (Spray paper for even easier clean up). Add mixture to lined bread pan. Sprinkle chocolate chips on top if using.
Bake for 40-45 minutes until the inserted toothpick comes out clean.
Let cool COMPLETELY before slicing.
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