Vanilla Chai Pumpkin Bread

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Serves: 8

Time: 15 minutes prep, 1 hour baking


4 tbs flaxseed

4 tbs water

1/2 cup oat flour 

1/2 cup millet flour

1/4 cup coconut flour

*or sub 1 1/4 cup your own flour mix

1.5 tsp cinnamon 

1 tsp pumpkin pie spice

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups canned pumpkin

1/4 cup olive oil

1/2 coconut sugar

1/2 cup water

1 tsp vanilla

2 tbs mashed banana (for binding)

1/4 tub Vanilla Chai Cookie Dough

1/3 cup chocolate chips

Coconut Butter (to glaze)


Preheat oven to 350 and line or spray a loaf pan.  Mix flaxseed and waterin a medium bowl and set aside.
In a medium to large bowl mix all the dry ingredients.
Add canned pumpkin, olive oil, coconut sugar, water, vanilla, and mashed banana to the bowl with flax mixture and stir until smooth.  Split the Vanilla Chai Cookie Dough into pieces. I shaved ribbons off the top while it was still frozen. Place these throughout. Add some chocolate chips if you like.  Pour this into the pan and bake for about an hour or until a toothpick comes out clean.  Let cool completely! Then top with a coconut butter drizzle. Enjoy for breakfast, lunch, and dinner

Note: this pumpkin bread is a little more fragile than traditional pumpkin bread. So it is easier to slice pieces about 1 inch thick to discourage crumbling