I'm clearly on a baking kick right now, and this pumpkin bread is everything fall dreams are made of. It is low carb, gluten free, and incredibly satisfying. Equally good on its own or spread with nut butter, it makes the perfect breakfast or on-the-go snack. My kids love it too, which is always a bonus. I based my recipe on this pumpkin bread, but made some tweaks here and there. I hope you enjoy this one as much as I do.
Makes 1 loaf
Ingredients:
- 4 eggs
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 1/2 cup coconut oil, melted
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 tbsp. sunflower seeds
- 1 tbsp. pumpkin seeds
- 1 tsp. sesame seeds
Directions:
-Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
-Toast the seeds in a skillet until slightly browned.
-Mix all the wet ingredients in a medium bowl.
-Mix all the dry ingredients in a medium bowl.
-Add the dry ingredients to the wet and mix thoroughly.
-Sprinkle the seeds on top.
-Bake in the oven for 45-55 minutes, or until cooked through.
-Allow to cool slightly and slice.
-EAT.
