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Guilt-free pumpkin spiced latte bread or donuts

October 24, 2017 by admin


Print Recipe
Guilt-free pumpkin spiced latte bread or donuts
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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Course Breakfast, Desserts
Cuisine candida-friendly, Gluten-free, Paleo, sugar-free, sweets
Prep Time 10 min
Cook Time 45-60 min
Servings
1 loaf
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!!
Course Breakfast, Desserts
Cuisine candida-friendly, Gluten-free, Paleo, sugar-free, sweets
Prep Time 10 min
Cook Time 45-60 min
Servings
1 loaf
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!!
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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
  2. Add the dry ingredients to the second bowl. Pour the wet on top of the dry and mix.
  3. 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.
  4. 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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Filed Under: Breakfast, Candida-friendly, Paleo-friendly, Sugar Free

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