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A delicious and nutritious loaf to bake for the week with thick-chewy texture and delicious taste. Top a slice with nut butter or greek yogurt and enjoy.
10 min
Prep Time
45 min
Cook Time
55 min
Total Time
1
Serves
1
Servings
I opted to top it with nuts & seeds instead of cream cheese frosting, but that would also be good! This bread is not overly sweet! You can substitute coconut sugar, or brown sugar for maple syrup.
Preheat the oven to 350 degrees and grease a loaf pan with coconut oil or cooking spray.
In a food processor pulse oats until very fine.
Grate carrots.
Combine flour, oats, pumpkin pie spice, cinnamon, nutmeg, salt and baking soda in a large bowl. Whisk together until combined.
In a medium bowl, whisk together pumpkin puree, applesauce, almond milk, egg, maple syrup, coconut oil, and vanilla extract.
Add wet ingredients, mix together until combined.
Fold in grated carrots until just combined.
Pour batter into loaf pan and sprinkle pumpkin seeds and chopped walnuts on top if desired.
Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool completely and cut into pieces of your desired thickness.
Store in the fridge for one week or freeze.