Healthy pumpkin is a great bread to have on hand for breakfast, and one that you can make on a whim or for special occasions.

This recipe uses healthy pumpkin for the dough and spices.

It’s the perfect healthy breakfast or snack.

1 1/2 cups pumpkin (or 2 large sweet potatoes) 1 1 1 / 2 cups gluten-free whole grain flour (or cornstarch) 1/4 teaspoon baking powder 1/8 teaspoon salt 1/3 cup unsalted butter (I used a package of unsalted extra-firm tofu) 1 egg 1/5 cup (about 1 1 2/3 ounces) unsweetened almond milk (or other non-dairy milk) 1 teaspoon vanilla extract 3/4 cup whole-wheat flour 1 tablespoon cinnamon 1 tablespoon vanilla extract 2 tablespoons pumpkin puree 1 cup (or 1 stick) unsalted buttermilk 2 teaspoons pure vanilla extract 1/6 teaspoon baking soda 2 tablespoons unsweeten chocolate chips, to top (optional) Instructions Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan and set aside.

In a large bowl, whisk together the pumpkin, gluten- Free whole grain, baking powder, salt, butter, and egg.

Whisk in the almond milk, vanilla, and cinnamon.

Add the pumpkin pureed mixture to the flour mixture, then stir in the buttermilks and almond milk.

Use a pastry brush to smooth the batter into a log.

Bake for about 20 minutes, until the filling is firm and golden brown.

Remove from oven and allow to cool completely before using. 3.2.1229