
September 26, 2018
Pumpkin Bread
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
- 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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