This gourd-geous Chocolate Chip Pumpkin Bread from @talulaskitchen is a better-for-you spin on the classic fall loaf. It’s packed with fiber—which helps keep blood sugar levels balanced and energy steady—courtesy of oat flour, canned pumpkin, and pumpkin seeds.
But the benefits don’t stop there: pumpkin also delivers antioxidants and beta-carotene (a precursor to vitamin A), while pumpkin seeds bring magnesium and even more antioxidant power to the mix.
The result? A loaf that tastes indulgent and also works hard for your well-being. So yes, we’re fully endorsing this loaf for breakfast (and snack time, and dessert).
Tips & Substitutions
- If you don’t have oat flour, blend rolled oats (gluten-free if preferred) until finely ground, or substitute with all-purpose, gluten-free, or rice flour.
- To save time, replace the individual spices with 1-3/4 teaspoons of premade pumpkin spice mix.
- For a vegan version, substitute the eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water; let sit 5-10 minutes before using), or use 1/2 cup unsweetened applesauce.
