Ingredients

Scale

1 3/4 cups pumpkin puree
1/3 cup avocado or olive oil
4 large eggs
1 Tablespoon real maple syrup (or honey)
1 teaspoon apple cider vinegar
1 1/2 cups oat bran (or oat flour)
1 cup almond flour
1/2 cup coconut flour
1/4 cup psyllium husk
1/4 cup flax meal
1 teaspoon salt
1 teaspoon baking soda
1 sprig of rosemary leaves, chopped fine
2 oz. finely shredded extra sharp cheddar cheese
For the top: 1/4 cup roasted pepitas or sunflower seeds

Instructions

Preheat the oven to 325 F. Spray a 9×5 inch loaf pan with cooking spray.
In a large mixing bowl, whisk together the wet ingredients until fully mixed.
Sprinkle the dry ingredients on top, then the rosemary and cheese. Stir to mix. The batter will be thick.
Put the batter into the prepared pan, smoothing the top, then sprinkle with pepitas.
Bake at 350 F for 45 minutes to 1 hour, or until the top is nicely golden brown and a long wooden pick inserted in center comes out clean. Let cool slightly before removing from the pan.

Notes

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Nutrition

Serving Size: 1 slice
Calories: 237

Keywords: Pumpkin, Oats, Cheddar, Rosemary