Pumpkin Date Bread

I believe in experimenting with recipes to continually evolve them and create endless varieties!

This recipe started with my gluten free, eggless, vegan banana bread recipe posted on Valentine's Day 2018 and was modified as follows:



Modified for Pumpkin Date Bread:

2 cups Pamela's Baking and Pancake Mix
1 Cup Gluten Free Oats
2 FLAX EGGS
2 TBSP Pumpkin Pie Spice
1 1/4 cup pumpkin
1/2 cup dates diced into uniform pieces
1 cup low fat Greek Yogurt (I used OKIOS)
Replacing the coconut butter with Greek Yogurt adds moisture, but does not allow the bread to be titled VEGAN. I have wanted to make this substitution for a while to see how it changes the bread's texture and I am glad I did it. The bread is very moist and full bodied.

Yes, I will make bread using the Greek Yogurt again, but I will continue to make gluten free and vegan options to satisfy my entire household's needs!

Instructions:

1. Preheat the oven to 350 and spray a loaf pan with olive oil or coconut oil
2. Prepare the flax eggs in your mixing bowl
3. Once the flax eggs set, add the wet ingredients and combine
4. Add the dry ingredients  one at a time and mix
5. Bake for 30 minutes and use a knife to check to see if done; if not, continue to check every 15 minutes until done. 

Serving Suggestions:

• Serve warm or room temperature. 
• Enjoy with fresh fruit or Greek Yogurt as a breakfast. 
• Top with a nut or seed butter for added protein post workout