
Ingredients
- 4 eggs
- 1 cup of roasted pumpkin or organic canned pumpkin
- ⅓ cup pure maple syrup or raw honey
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup coconut flour
- 1 heaping tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 tablespoons pepitas (pumpkin seeds)
For the Caramel Glaze:
- 2 tablespoons pure honey or pure maple syrup
- 2 tablespoons butter or ghee (for dairy free use coconut oil)
- 2 tablespoons coconut milk or any other milk of choice
- ½ teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- pinch of sea salt
- ½ teaspoon arrowroot powder
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine all liquid pumpkin bread ingredients.
- Stir in your dry ingredients, except the pepitas.
- Spread into a lightly greased standard size bread loaf pan (use butter or coconut oil for greasing).
- Top the pumpkin batter with the pepitas.
- Bake for 35-40 minutes or until center is cooked through.
- Let cool for a few minutes.
- Pour the caramel glaze all over the bread.
- Enjoy!
For the Caramel Glaze:
- In a small saucepan, melt the butter over medium low heat.
- Stir together the coconut milk and arrowroot powder and pour that in with the butter.
- Add vanilla, cinnamon and sea salt.
- Stir until it starts to simmer and gets a little bit thicker.
- Remove from heat and stir in the honey until well mixed (by removing the pot from the heat, it preserves the enzymes of the raw honey).
- Let the glaze cool for 10-15 minutes before pouring over the pumpkin bread.
Notes
If you decide to make this without the glaze add the extra honey/maple syrup and cinnamon that were called for in the glaze to the batter.
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