Easy pumpkin bread
"Who’s ready for some easy pumpkin bread? A perfect snack to enjoy when it’s cold and rainy outside. And even more perfect with a cup of tea or coffee on the side. "
Time 1H 30M
Difficulty Not Too Tricky
Nutrition per serving
Of an adult's reference intake
100g Queal Steady Smooth Vanilla (or Spectacular Speculoos)
200 grams of pumpkin puree (either canned or cooked + mashed yourself)
75 grams (caster) sugar
2 tbsp pumpkin spice
2 tbsp peanut butter
1 tbsp lemon juice
2 “flax-eggs” (1 tbsp of grounded flaxseeds + 3 tbsp of water)
1 tsp baking soda
1/2 tsp salt
Oat flakes for a finishing touch
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Preheat the oven to 350F or 180C.
Mix the grounded flaxseeds with the water and set aside for 5 to 10 minutes.
In a bowl, combine the Steady, pumpkin spice, sugar, baking soda and salt. Mix well.
If the “flax-eggs” turned into a jelly consistency, add them to the mixture. Then add the peanut butter, lemon juice, sugar and pumpkin puree.
Whisk until a stick, doughy consistency is reached.
Line the cake mold with parchment paper and evenly spread the dough. Optionally you can top it off with some whole oat flakes for an extra fancy look.
Put your pumpkin bread in the oven for about 60 minutes.
When done, let cool down for a little while and enjoy!
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