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Pumpkin Spice Bread

Who doesn't love the pumpkin loaf at Starbucks? It's something I look forward to every fall! But, this year I decided to make a tasiter, healthier version with flax milk! 


    • ⅓ cup  extra-virgin olive oil*
    • ½ cup maple syrup 
    • 2 eggs, at room temperature
    • 1 cup pumpkin purée
    • ¼ cup malibu mylk 
    • 1 tbs teaspoons pumpkin spice blend 
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 ¾ cups gluten free flour
    • ⅓ cup old-fashioned oats, plus more for sprinkling on top


    1. Preheat oven to 325 degrees Fahrenheit. If necessary, grease the loaf pan.
    2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
    3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
    4. Pour info loaf pan. Bake muffins for 55 minutes, or until a toothpick inserted into a muffin comes out clean.
    5. Place the loaf on a cooling rack to cool.

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