Pumpkin Bread

Since it's now September, all of these new fall recipes are coming out. As a seasonal and year-round pumpkin lover, I was so excited to try this pumpkin bread recipe. Let me tell you, it reached BEYOND all expectations. I can go on and on about how much I love this pumpkin bread. It is so moist and, well, pumpkin-y (I know that's not a word). I have eaten it for breakfast every day this week with almond butter drizzled on top, and I just love it. Without further ado...here is the recipe!

Ingredients

• 1 can pumpkin puree

• 2 eggs

• 1/2 cup honey

• 2 tbs coconut oil

• 2 tbs almond milk

• 2 + 1/4 cup coconut flour (you can also use oat or almond flour)

• 2 tbs pumpkin pie spice (cinnamon, cloves, ginger, and nutmeg)

• 1 tsp baking soda

• 1/4 tsp sea salt

• OPTIONAL: chopped pecans on top

Recipe

1. Preheat oven a 350 F.

2. Combine all of the ingredients and put into a baking pan. OPTIONAL: sprinkle chopped pecans on top.

3. Bake for 50-60 minutes.