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Prep: 10 mins
Cook Time: 60 mins
Servings: 2 loafs
Ingredients
- 2 1/2 cups flour
- 1 1/4 tsp cinnamon powder
- 1/4 tsp nutmeg
- 3/4 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 3/4 cups pumpkin puree
- 2 eggs (may swap for 2 flax eggs)
- 1/2 cup pure maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup apple sauce
- 1/4 cup raw pumpkin seeds
Directions
- Preheat the oven to 350° F. Oil 2, 9 x 5 inch loaf pan. Set aside.
- In a medium mixing bowl, add the flour of choice, cinnamon, nutmeg, pumpkin pie spice, 1 tsp baking soda, 1 tsp baking powder. Whisk it all together and set aside.
- In a large size bowl, add the pumpkin puree, 2 eggs, 1/2 cup pure maple syrup, 1/2 cup coconut sugar, 1/2 cup coconut oil, and 1/4 cup apple sauce. Whisk it all together.
- Now add the dry mixture to the wet mixture. Stir well so that there are no dry lumps remaining.
- Pour the batter into the loaf pans, sprinkle on some pumpkin seeds and bake for 50-60 minutes. Test the loaf to be sure that is is finished baking by inserting a toothpick into the middle. It should come out clean.
- Allow the loaf to cool in the pan before removing it, this will prevent the loaf from falling apart.
- The loaf can be stored in an airtight container at room temperature for up to 3-4 days. Enjoy!
Your notes:
Link to recipe: www.bobbieleelicious.com/recipe/pumpkin-and-apple-loaf