Pumpkin bread


    1 egg
    1 tbsp ground flax
    1/4 cup maple syrup
    1/2 cup coconut sugar
    1 tsp vanilla
    1/2 cup olive oil
    340 grams imPRESS pumpkin, ginger cinnamon purée (3 containers)
    2 cups flour
    1 tsp baking soda
    2 tsp baking powder
    1 tsp cinnamon
    1 tsp pumpkin spice
    1/2 tsp salt
    1/4 cup pumpkin seeds


  1. Pre-heat oven to 350 °F.
  2. Add egg, maple syrup, coconut sugar, vanilla, olive oil and IMPRESS pumpkin puree and whisk to combine.
  3. Sprinkle in ground flax, stir and allow to sit for 2-3 minutes.
  4. Add flour, baking soda, baking powder, cinnamon, pumpkin spice and salt.
  5. Mix together until no flour remains.
  6. Place parchment paper into a standard sized loaf pan.
  7. Scrape batter into prepared loaf pan.
  8. Smooth top with a spatula and tap pan several times to release air bubbles.
  9. Bake 50 minutes or until toothpick comes out clean. Remove from oven.
  10. Allow to rest in the loaf pan for 10 minutes before gently removing.
  11. Allow the loaf to cool completely before slicing.
  12. Optional, top with 1/4 cup of nut butter with 1 tbsp coconut oil heated in the microwave.