Pumpkin Dough Bread

2 flax "eggs" (2 tablespoons ground flaxseeds + 1/2 cup non-dairy milk or water)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees

Step 2

Line a 9x5 pan with tin foil or parchment paper. In a cup or small bowl, mix ground flaxseeds with water to create flax "eggs." Let sit for a minute.

Step 3

Add the flax "eggs" to a food processor along with all other ingredients except for the oat flour (or spelt), oats and raisins.

Step 4

Process for a few minutes until a smooth mixture is formed. The mixture should have a pudding-like consistency and be somewhat thick.

Step 5

Pour this mixture into a large bowl and mix in the oat flour (or spelt), whole oats, and dark chocolate chips or raisins, mixing all ingredients in evenly.

Step 6

Separate the dough into two equal parts and scoop each one into a parchment-lined loaf pan and top with additional dark chocolate chips or raisins, if desired.

Step 7

Bake for 40-45 minutes or until you can stick a fork or toothpick in the center and it comes out clean.

Step 8

Remove the pan from the oven and let the bread set for at least 20 minutes before transferring to a plate to cool. Let cool completely before slicing, preferably for several hours, otherwise it will be sticky/crumbly when slicing.