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!
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.
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!!