Healthy Cinnamon + Sugar Pumpkin Bread
I can get my kids to eat just about anything if it’s sprinkled in cinnamon and sugar.
But - voila - this pumpkin bread is nut free, dairy free, gluten free, and energy dense - which makes it a great sustaining breakfast or snack for kids and adults alike.
Sustaining your energy
Most of our school-friendly breakfast and snack alternatives like cereal, gold fish, pretzels, and chips are just processed sugar in other forms and pack little to no nutritional value.
When I found out this school year that my kids needed to make it from 7:30am breakfast to lunch at 1:30pm with a school-friendly snack, we only lasted one day until someone came home and said, “Mom, I’m literally so hungry at noon that I can’t think. We need a better snack.” So off into the kitchen I went in service of parents and kids and solid educational energy.
Kids aren’t the only one who need focused attention through the day. I bet you do too.
What’s the secret to sustaining your energy throughout the day? It’s a magical combination of fiber + fat + protein + flavor, and this recipe’s right on the money. Think about all that protein in chia and chickpea flour (which also pack quite a lot of fiber) along with the fat of no-guar coconut milk. Hello, satiety.
Enjoy!
Prep time 15 minutes
Bake time 55-65 minutes
Makes one 8 ½ - inch loaf, 10 servings
Ingredients
4 “chia coconut eggs”
(¾ cup canned full-fat no guar coconut milk + ¼ cup chia soaked for 10 minutes)
1 (15-ounce) can of pumpkin puree
3 ounces local honey
2 tablespoons avocado oil (alternative, melted unrefined coconut oil)
1 teaspoons vanilla extract
1 ½ cups chickpea flour
½ cup arrowroot flour
1 ½ teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
⅛ teaspoon fresh ground black pepper - optional
⅜ teaspoon fine sea salt
½ - 1 tablespoon cane sugar, for sprinkling
Directions
Preheat the oven to 350 F. Spray an 8 ½-inch loaf pain with avocado oil, or grease thoroughly with coconut oil. (Or - save time - line it with parchment paper to avoid cleanup altogether!)
Make the “chia eggs” and allow to rest on counter until thickened.
Add all ingredients to a large bowl along with the chia eggs and mix thoroughly with a hand mixer. Pour into the prepared loaf pan, sprinkle with sugar and extra cinnamon, and bake for 55-65 minutes until a knife or toothpick comes out almost clean. Cut into 10 slices.
