Grain Free Pumpkin Bread with Caramel Glaze

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin or canned pumpkin, roasted

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Honey or pure maple syrup, pure
  • 1/3 cup Maple syrup or pure honey, pure

• Baking & Spices

  • 1/2 tsp Arrowroot powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1 heaping tbsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 pinch Sea salt
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 3 tbsp Pepitas

• Dairy

  • 2 tbsp Butter or ghee
  • 2 tbsp Coconut milk or any other milk

Found on primallyinspired.com

Ingredients

• 4 eggs
• 1 cup of roasted pumpkin or canned pumpkin
• ⅓ cup pure maple syrup or pure honey
• ¼ cup coconut oil
• 1 teaspoon pure vanilla extract
• ½ cup coconut flour
• 1 heaping tablespoon pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoons pepitas (pumpkin seeds)
• 2 tablespoons pure honey or pure maple syrup
• 2 tablespoons butter or ghee (for dairy free use coconut oil)
• 2 tablespoons coconut milk or any other milk of choice
• ½ teaspoon pure vanilla extract
• ½ teaspoon cinnamon
• pinch of sea salt
• ½ teaspoon arrowroot powder

Directions

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine all liquid pumpkin bread ingredients.
• Stir in your dry ingredients, except the pepitas.
• Spread into a lightly greased standard size bread loaf pan (use butter or coconut oil for greasing).
• Top the pumpkin batter with the pepitas.
• Bake for 35-40 minutes or until center is cooked through.
• Let cool for a few minutes.
• Pour the caramel glaze all over the bread.
• Enjoy!
• In a small saucepan, melt the butter over medium low heat.
• Stir together the coconut milk and arrowroot powder and pour that in with the butter.
• Add vanilla, cinnamon and sea salt.
• Stir until it starts to simmer and gets a little bit thicker.
• Remove from heat and stir in the honey until well mixed (by removing the pot from the heat, it preserves the enzymes of the raw honey).
• Let the glaze cool for 10-15 minutes before pouring over the pumpkin bread.