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Pumpkin Bread

September 26, 2018

INGREDIENTS
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup pumpkin purée
  • ¼ cup almond milk
  • 1 ½ teaspoons pumpkin spice blend
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ¾ cups whole wheat flour
INSTRUCTIONS
  • Preheat oven to 325 degrees and grease a 9×5-inch loaf pan.
  • In a large bowl, beat the oil and honey together together with a whisk.
  • Add the eggs and whisk until blended.
  • Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.Lastly, switch to a big spoon and stir in the flour, just until combined. A little lumpy is okay!
  • Pour the batter into your greased loaf pan.
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
  • Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
  • After slicing, top with White Chocolate Peanut Butter




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