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!
1 can pumpkin puree
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
Preheat oven a 350 F.
Combine all of the ingredients and put into a baking pan. OPTIONAL: sprinkle chopped pecans on top.
Bake for 50-60 minutes.