What if I told you there is an easy way to stay healthy through the holidays? My dear readers, I have granted you the wish of a pumpkin bread that is gluten free, paleo, sugar free and dairy free.
What if I also told you it is delicious and easy to make? This recipe is great for the whole holiday season as a go to snack for your kiddos on the run and for a healthier snack for you. Personally, I do not feel guilty when I indulge on sweets during the holidays but I would much rather reach for this snack if I have a sweet tooth craving.
Grab the recipe below and enjoy!
Ingredients
Directions
Step 1
In a large bowl, whisk together the coconut oil, maple syrup, pumpkin puree, almond butter, and vanilla extract. Whisk the eggs in a separate bowl and fold them into the pumpkin bowl.
Step 2
In another bowl, mix the baking soda, baking powder, coconut flour, almond flour, tapioca starch, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients slowly, mixing to combine as you go. Fold in the chocolate chips.
Step 3
Pour the batter into a lined loaf pan. Sprinkle the top of the loaf with chocolate chips and pecans. Bake at 350 degrees for 40-50 minutes depending on the size of the loaf pan (mine was 3”x8” and took approximately 50 minutes), or until the top of the loaf begins to turn golden brown and the center feels fully cooked. Allow to fully cool before moving onto the next step.
Step 4
To make the glaze, melt the coconut butter and coconut milk together in the microwave for 10-15 seconds at a time until you can just mix it easily. Sift in the powdered sugar one tablespoon at a time, whisking as you go to avoid lumps. Drizzle the glaze over the pumpkin bread. Slice and enjoy!
