Pumpkin bread w Chai icing! Happy Holidays!
1 14-ounce can full-fat canned coconut milk 1 to 2 tablespoons organic maple syrup ½ teaspoon pure vanilla extract 1 teaspoon chai spice
3 eggs ¾ cup full-fat canned coconut milk 1/3 cup pure organic maple syrup 1 tablespoon olive oil 1 teaspoon vanilla extract 1 cup pumpkin puree* 1 cup almond flour/meal 1 cup brown rice flour 1 tablespoon baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt 2 tablespoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves
1. In a small skillet, heat the coconut milk over medium high and bring it to a boil. 2. Add the chai spice and maple syrup and continue to cook, stirring consistently for 25 to 30 minutes, until coconut milk has thickened. 3. Add the vanilla extract and allow glaze to cool.
4. Preheat the oven to 350 degrees F. 5. In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, olive oil, and vanilla extract, and pumpkin puree. 6. In a separate bowl, mix together the remaining (dry) ingredients. 7. Add the dry ingredients to the wet, and mix until all of the clumps are out. 8. Pour batter into a well-oiled 9” x 5” x 2” loaf pan and bake for 35 to 40 minutes. 9. Remove bread from the oven and allow it to cool at least 20 minutes before turning it out onto a cutting board. 10. Pour chai frosting over the pumpkin bread, cut large pieces and serve.
*You can use canned or fresh pumpkin puree. You can also use sweet potato puree by roasting a sweet potato at 400 degrees F for 50 to 60 minutes.