I am continuing to celebrate the fall season with more pumpkin! I am still developing this recipe, but from what I have done so far it has been delicious. It is super moist (it almost reminds you of pumpkin pie in a loaf), and it is just scrumptious and tastes like fall in a loaf. :)
It is also very versatile. The first time I made it was in this loaf form, but I have made the same recipe again but baked it in muffin tins (and added some chocolate chips). It makes a delicious breakfast bread, snack, or a dessert.
Ingredients:
1/4 C butter, melted (sub 1/4 coconut oil for dairy free)
1/4 C almond butter
1/4 or 1/2 C honey (depending on how sweet you like things)
1 T vanilla
2 eggs
1 1/4 C almond flour
1/8 C coconut flour
1/4 C unsweetened coconut flakes
1 t baking soda
1 T pumpkin pie spice
pinch of sea salt (optional)
1/2 C chocolate chips (optional)
Ingredients for optional topping:
2 T butter (melted) (or coconut oil)
3 T unsweetened coconut flakes
handful of walnuts or pecans
1/2 t cinnamon
bit of honey
Directions:
1. Preheat oven to 325 degrees
2. Combine butter, almond butter, honey, and vanilla.
3. Whisk in eggs until combined.
4. Add dry ingredients and whisk until combined.
5. Mix in chocolate chips if desired.
6. Pour into greased loaf pan.
7. If you want the topping, just mix all the ingredients together and sprinkle on top of the loaf.
8. Bake at 325 for approximately 50-60 minutes (keep an eye on it in case of variant oven temperatures)
Enjoy!
*Note: If you would like to make muffins rather than a loaf, just bake at the same temperature for around 20 or 30 minutes (But keep an eye on them--I don't remember the exact baking time). It will yield about 24 muffins (depending on your pan size--mine is kind of small-regular sized).
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