Recipe created by Almond Breeze Australia

Serves: 10
Prep Time: 75 Minutes



• 1 ripe banana, mashed
• ¾ cup Almond Breeze Unsweetened
• ¼ cup almond butter
• ½ cup maple syrup
• 1 tsp ground cinnamon
• 1 ½ cups rolled oats
• 1 tsp vanilla extract• 650g butternut pumpkin, peeled, deseeded
• 220g self raising flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 2 large eggs·
• 100g brown sugar
• ¼ cup of Chocolate Almond Breeze
• 1/2 cup chocolate chips



1. Pre heat the over to 180C. Grease a 9×5 inch loaf pan and set aside
2. Wash pumpkin and cut into 3cm pieces. Microwave on high for 6 minutes then blend until smooth
3. In large bowl whisk flour, baking soda, cinnamon and cloves together until combined
4. In a separate bowl whisk eggs and sugar until combined, then gradually add in pumpkin and Almond Breeze
5. Pour wet ingredients into the dry ingredient mixture and gently mix with a wooden spoon. Fold in chocolate chips
6. Pour mixture into loaf pan and loosely cover with aluminium foil to prevent the bread from getting too brown
7. Bake for 60 minutes