Don’t sleep on my favorite pumpkin bread recipe that I make with healthier substitutions. 👇🏼
PUMPKIN BREAD
* 3 cups coconut sugar
* 1 cup avocado oil
* 3 pasture-raised eggs
* 1 16-ounce can pure pumpkin
* 3 cups all purpose or gluten free flour
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
Preheat oven to 350°. Prepare two 9x5x3-inch loaf pans with avocado oil spray. Beat sugar and oil in the bowl of your stand mixer until combined. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into the bowl.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Turn loaves out onto racks and cool completely. Enjoy!
WHIPPED MAPLE BUTTER
Pour the maple syrup into a saucepan and bring to a simmer. Continue heating until it reaches 220°F on a candy thermometer.
Pour into the bowl of your stand mixer and allow to cool to 110°F. Then slowly beat the maple butter for about 30 minutes, until it turns opaque and thickens to the consistency of nut butter. Add salted butter if desired and whip until incorporated.