Vegan Pumpkin Bread with Coconut Frosting

October 26, 2018

Ingredients:

Pumpkin Bread

  • 1/2 cup Artisana Organics Coconut Oil, melted
  • 1 1/2 cups flour (spelt or gluten free 1-to-1 work great)
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 3 flax eggs (per egg: 1 tbsp ground flax seed + 3 tbsp water)

Coconut Butter Frosting

  • 1 cup Artisana Organics Coconut Butter, melted
  • 2 tsp pumpkin pie spice
  • 1 tbsp coconut sugar

Directions:

  1. Preheat oven to 350F and grease a loaf pan with coconut oil.
  2. In a large bowl, combine all loaf ingredients and mix thoroughly.
  3. Pour batter into the loaf pan and place in the oven.
  4. Bake for 45-55 minutes, or when toothpick comes out clean.
  5. While baking, combine frosting ingredients together and set aside.
  6. Remove from the oven and let cool.
  7. Once cool, frost the loaf with the coconut butter frosting.





Also in Recipes

Paleo Gingerbread
Paleo Gingerbread

December 13, 2019

This paleo version of a gingerbread includes pumpkin for additional seasonal flavor and flair. Top with melted coconut butter for gorgeous icing.
Cranberry + Gingerbread Coconut Butter Cups
Cranberry + Gingerbread Coconut Butter Cups

November 25, 2019

This new take on the old PB cups uses cranberry sauce and Gingerbread Pecan Butter on the inside, and Coconut Butter on the outside! Hello, Holidays.
Tahini Chocolate Caramels | Vegan, GF, Paleo
Tahini Chocolate Caramels | Vegan, GF, Paleo

February 14, 2019