Yummy, Healthy Pumpkin Spiced Bread

NOVEMBER RECIPE

Pumpkin spiced Bread

Makes 15 pieces

This is a grain free, sugar free, dairy free version. It is easy to make, super moist and yum! You could use maple syrup instead of coconut nectar and almond meal instead of coconut flour.

THE GOODS:

4 eggs

2/3 cup coconut flour

1/2 cup almond butter

1 1/2 cup pumpkin puree

1/2 cup coconut nectar

4 tablespoons coconut oil plus more for greasing pan

1 1/2 teaspoon baking soda

spices - cinnamon, nutmeg, clove, ginger, allspice (as much as you want!)

pinch sea salt

OPTIONAL:

1 cup cranberries or raisins

1 cup nuts - sliced almonds, walnuts, pecans, etc.

1/4 cup cacao powder for chocolate pumpkin bread!

KITCHEN TOOLS:

blender, food processor

baking dish - 8" x 11.5" (do not use a loaf pan)

THE TECHNIQUE:

Pre-heat oven to 350 degrees (F).

Mix all ingredients into blender/food processor except nuts and dried fruit. Once mixed, stir in nuts/dried fruit. Pour into pre-greased (w/ coconut oil) baking dish. Bake for about 40 minutes (check with toothpick). Let cool before slicing.