• Izzy Grussgott

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.



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