Seeded Pumpkin Breakfast Bread Recipe by Tasty

Step 1

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Step 2

Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.

Step 3

In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.

Step 4

In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.

Step 5

Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.

Step 6

Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.

Step 7

Preheat the oven to 400˚F (200˚C).

Step 8

Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.

Step 9

Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams

Step 10

Enjoy!