AuthorPlatefulCategoryBreakfast, Dairy-free, Dessert, gluten-free, Vegetarian
In a small bowl mix flour, spices, baking powder and baking soda, set aside
In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.
Add dry ingredients to wet mixture and gently fold until combined.
In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.
Let cool slightly and while still warm slice and spread on maple butter to melt.
DIETARY:
-gluten-free and dairy-free if made as is
- Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
- if you don't have coconut oil melted butter works too
Ingredients
Directions
In a small bowl mix flour, spices, baking powder and baking soda, set aside
In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.
Add dry ingredients to wet mixture and gently fold until combined.
In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.
Let cool slightly and while still warm slice and spread on maple butter to melt.
DIETARY:
-gluten-free and dairy-free if made as is
- Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
- if you don't have coconut oil melted butter works too
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