BUTTERNUT PUMPKIN BREAD 🍞 I’ve made this about 6 times in the last two weeks because it’s super easy and great to have on hand. Eat it for breakfast or dessert topped with yogurt and caramelized bananas. It’s grain-free, gluten-free, and dairy-free - aka guilt free + kid friendly.
-1/2 cup pumpkin puree -1/2 roasted butternut squash (blended with 1 tbsp coconut milk to purée)
-1/3 cup melted coconut oil
-2 tbsp honey (you can use any sweetener -& go up to 1/4 cup if you like It sweeter)
-2 tsp pumpkin spice
-1 tsp cinnamon
-1/2 tsp sea salt
-1/4 cup coconut flour
-1 1/2 cup almond meal
-1/2 tsp baking soda
-1/4 cup chopped pecans (or dark chocolate)
-1 tbsp pumpkin seeds
To start: preheat your oven at 360. In a large mixing bowl, whisk squash purées, eggs, honey, coconut oil, spices, and salt. Stir in coconut flour and let sit for a minute. Stir in the almond meal and baking soda. **I would taste the batter (if using high quality eggs) to make sure you like the spice:sweet ratio. Mix in your chopped pecans and add to loaf or muffin pan. Top with pumpkin seeds. Bake for 35 minutes, then turn off the oven and let It sit in there for 20 more. **I originally was only using 1 cup of pumpkin purée, but this time had leftover butternut, so I decided to sub in half of that and loved the flavor. DM me when you make It, I’d love to know how It comes out!