By: Maria
Thanksgiving wouldn't be the same without some kind of pumpkin treat. Everyone typically makes pumpkin pie and it's delicious no matter how you make it. I like to do things slightly different, yet equally delectable.
Pumpkin bread with some creamy frosting. I will let you in on a little secret that most of my guests will never know:
These are gluten/dairy/refined sugar-free!
Brilliant.
1 cup almond flour (you can grind up raw almonds in your food processor!)
¼ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ cup pumpkin (roasting your own is delicious, but purchasing in a can is A-ok - as long as it only contains pumpkin!)
2 tablespoons organic raw honey
2 tablespoons maple syrup
3 eggs
In a food processor combine almond flour, salt, baking soda and spices
Add pumpkin, honey, maple syrup and eggs and pulse for 2 minutes
Scoop batter into a small loaf pan
Bake at 350° for 35-45 minutes
Cool for 1 hour
Serve with pumpkin pie frosting (optional)
4 tblsp organic butter or clarified butter
2 tblsp organic raw honey
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
Put all ingredients in bowl, whisk until all ingredients are combined. Spread on cooled pumpkin bread! Enjoy!
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