Pumpkin Mini-Loaves

By Bailey1_

I used an Eight Loaf Mini Loaf Pan to make these mini-loaves. If you don't have a pan like that I think you could use a regular muffin pan; the batter would make about 14 muffins. I haven't tried that but I'm guessing the baking time would be slightly shorter.)

Ingredients

• Dry Ingredients:
• 1 cup whole wheat pastry flour
• 1 cup ground oatmeal (I used Bob's Red Mill Extra Thick Rolled Oats and buzzed in the food processor.)
• 1/2 cup almond flour (I wouldn't recommend using coarser almond meal, but you could probably buzz it in a food processor if that's what you have.)
• 1/2 cup Stevia-in-the-Raw Granulated Sweetener (or other low-calorie sweetener of your choice)
• 1/3 cup brown sugar, plus 1 tablespoon more if you'd like a slightly sweeter bread. (You can use more Stevia Granulated and less brown sugar for lower carbs if you prefer.)
• 1 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• Wet Ingredients:
• 2 eggs, beaten well
• 1 cup canned pumpkin (not pumpkin pie filling which has added sugar)
• 1/2 cup buttermilk
• 4 T melted coconut oil (or butter)
• 2 T maple syrup
• 2 tsp. vanilla
• Topping:
• 1/4 cup unsalted Pepitas or sunflower seeds, or use partly chocolate chips if baking for kids

Preparation

Step 1

Mix almond flour, granulated Stevia, brown sugar, whole wheat pastry flour, ground oats, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. In a smaller bowl beat eggs and then mix in the pumpkin, buttermilk, melted coconut oil, vanilla, and maple syrup. Mix the wet ingredients into the dry ingredients until they're well-combined. Spray the mini-loaf pan with non-stick spray. (I used coconut oil spray.) Divide the batter among the loaf wells and sprinkle the top of each loaf with pumpkin seeds. Bake at 400F/200C for about 30 minutes, or until a toothpick comes out clean.