Happy 1st Day of Fall! I can't believe it is already pumpkin season! Summer really flew by this year for us with lots of travel and work. While I do love a summer day by the pool, nothing compares to cool fall nights by the outdoor fireplace with a glass of wine and cuddling with my favorite guys.
Ingredients:
Butter or olive oil to
2 ½ cups gluten free flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pure pumpkin
1 cup light brown sugar
½ cup virgin coconut oil melted but not hot
2 tablespoons raw pumpkin seeds
2 tablespoons toasted coconut flakes
1 tablespoon coconut sugar
Instructions:
Preheat oven to 350° and coat a 8½x 4½" loaf pan with coconut oil. Line with parchment paper, leaving a 2" overhang on all sides, and coat the parchment paper with coconut oil.
In a medium or large bowl, whisk flour, baking powder, and spices until combined.
In a large bowl, whisk eggs, pumpkin, brown sugar, and oil until smooth without clumps.
Gradually add dry ingredients to the wet until a consistent batter forms.
Pour batter into loaf pan. Sprinkle the pumpkin seeds, coconut, and granulated sugar to the top evenly.
Bake until golden brown and a toothpick placed into the center comes out clean- about 50–60 minutes.
Transfer pan to a wire rack and let bread cool for 30 minutes in the pan.
Remove the bread from the loaf pan to let cool completely.
Enjoy!
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