Pumpkin Spice Chia Bread
As the crisp autumn air whispers through the trees and leaves crunch underfoot, there’s nothing that captures the season quite like the aroma of freshly baked Pumpkin Spice Chia Bread. This delightful recipe brings together the warm, nostalgic flavors of fall with the added benefits of wholesome, nutrient-rich ingredients. It’s cozy, it’s nourishing, and it’s just the thing to brighten your kitchen and your heart. Want more seasonal delights like this? Subscribe for updates and exclusive recipes delivered straight to your inbox!
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Parchment paper (optional)
- Toothpick for testing
Ingredients
- 1 ¾ cups whole wheat flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ¼ cup chia seeds
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup coconut oil melted
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup almond milk
Instructions
- Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, salt, pumpkin pie spice, and chia seeds.
- Combine Wet Ingredients: In another bowl, blend the pumpkin puree, eggs, melted coconut oil, honey or maple syrup, vanilla extract, and almond milk until smooth and creamy.
- Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, folding gently to combine. Be careful not to overmix to ensure a light, fluffy texture.
- Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ingredient Swaps and Additions
Flour: Swap whole wheat flour for almond or gluten-free flour for a GF version.
Sweeteners: Use agave nectar or brown sugar as alternatives to honey or maple syrup.
Add-Ins: Enhance the texture and flavor with chopped walnuts, pecans, dried cranberries, or raisins.
Milk: Any plant-based milk like oat or soy milk works well in place of almond milk.
Flour: Swap whole wheat flour for almond or gluten-free flour for a GF version.
Sweeteners: Use agave nectar or brown sugar as alternatives to honey or maple syrup.
Add-Ins: Enhance the texture and flavor with chopped walnuts, pecans, dried cranberries, or raisins.
Milk: Any plant-based milk like oat or soy milk works well in place of almond milk.