Tis the season of all things pumpkin and yummy!! I have started living a more balanced life enjoying my foods instead of eliminating which makes the holidays way more fun!! I have re-created all the best holiday dishes with whole ingredients. I have created a pumpkin bread that is completely gluten-free and low sugar only using maple syrup. There is also an option to make into donuts and a sugar-free alternative. It tastes like a pumpkin spice latte and goes perfectly with a pumpkin spiced latte, duh! ( there is a bonus recipe below) I have a banana bread to die for too!! Make sure to try that out!
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| Prep Time | 10 min |
| Cook Time | 45-60 min |
| Servings |
1 loaf
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Ingredients
- 1 cup organic pumpkin puree
- 1/4 cup & 2 tablespoons unsweetened cashewgurt or cashew yogurt I use Forager products which are super clean ingredients
- 2 organic eggs
- 1/4 cup maple syrup sugar-free option 7-10 drops of stevia
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- 1/2 cup coconut flour
- 1/2 cup gluten-free oats Could add 1 cup & replace the coconut flour.
- 1 cups almond flour Could replace with hazelnut flour
- 2 teaspoon pumpkin spice I used the one from Trader Joes.
- 1/4 teaspoon Himalayan pink salt or sea salt
- 1 teaspoon baking soda
- 1/4 cup chocolate chips optional- but is so yummy!!
Ingredients
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Instructions
- Pre-heat oven to 350 Use two bowls one for wet and one for dry ingredients. Add 2 eggs to bowl and whip it up. Add the rest of the wet ingredients and mix
- Add the dry ingredients to the second bowl. Pour the wet on top of the dry and mix.
- Pour into a bread pan or you can trick your family and yourself by pouring into a donut pan and make yourself some faux donuts!! My husband loves them.
- The donuts take about 15-20 min to bake and the loaf take 45-60 min to bake.
Recipe Notes
The bonus pumpkin spiced latte recipe :
There will be about 1/2 cup left over in the can of pumpkin puree. I always hated that what to do with it? Make PSL's!!! add the leftover puree to a bowl or blender and 1/4 cup cashew-gurt or cashew milk from forager. 1t pumpkin spice, 1 tablespoon of maple syrup or 3-4 drops of stevia. blend it up and store into a container.
Fill your coffee or tea into mug about 1/2-3/4 way up. Pour cashew milk or any nut milk at the rest of the way up. Pour into a blender and add 1-2 tablespoons of the pumpkin puree. I like to use 2 tablespoons and give it lots of pumpkin flavor. Blend it up to get it extra creamy. Pour back into mug. Sprinkle with cinnamon and enjoy!!
*add collagen powder for protein and beauty!
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