This is another of my favorite recipes I make anytime during the weekends or free days. This bread is great when eaten with coffee. Its texture is smooth. You can alternate the pepitas with walnuts or pecans. This bread does not contain egg so it is a vegan pumpkin bread! Instead, I used chia seeds and soak them in water to make the egg effect. It also contains two ripe bananas but it does not taste like banana so you will not embrangle it with a banana bread.
Ingredients: yield: 1 loaf
1.5 cup whole wheat flour 2/3 cup pumpkin puree 2ripe bananas 1/4cupbrwon sugar 1/2tsp salt 1T baking powder 3T chia seeds 1tsp vanilla a pinch of nutmeg, cinnamon and anis seed 1/4cup any nut for garnish in top
Let the chia seeds soak in 4T of water during 15min. Preheat the oven at 300F. Grease a bread mold with coconut oil spray. Mashed the bananas and mix with the pumpkin puree, brown sugar, vanilla and chia seeds. Give it a lightly whisk until the mixture is creamy. Then, mix all the dry ingredients in a bowl and add them to the wet ingredients and mix until well combined. Pour the mixture into the mold and sparkle the nuts on top.
Bake during 45min.
Nutritional Facts (may vary with the nuts you used): 2.87g fat 24.12g carbohydrates 4g protein