Grain-Free Pumpkin Bread

Not only is this pumpkin bread incredibly delicious (moist, flavorful, decadent!), but it's grain-free, naturally sweetened, and packed with healthy fat and some added protein! It's made with real, whole food ingredients so you can enjoy a delicious treat and feel great too. 

Some things I love about this recipe: 

• it's made with cassava flour and coconut, so it's grain free and great for anyone who can't eat gluten
• it's naturally sweetened (and very minimally - 1/3 cup of maple syrup in the whole loaf!) so it has less impact on blood sugar 
• it's packed with some great healthy fat and even a bit of added protein from the frosting to minimize the blood sugar response. 

Ingredients:

Bread:

• ½ cup butter, browned
• 2 large eggs 
• 1 tsp vanilla extract
• 1 cup pumpkin puree 
• ⅓ cup pure maple syrup 
• 1 tablespoon pumpkin pie spice
• 1 tsp lemon juice 
• 1 large carrot, grated 
• 1/2 cup cassava flour 
• 1 cup shredded coconut, blended into a fine flour 
• 1/2 tsp baking soda
• ¼ tsp baking powder
• Sea salt 

Frosting:

• 1/2 cup cottage cheese
• 1/2 cup soft goat cheese 
• 1 tablespoon maple syrup

Directions: 

1. Preheat your oven to 350F and line a loaf pan with parchment paper. 
2. Start by browning your butter - add the butter to a pan and cook over medium heat until it's brown and fragrant. Transfer this to a bowl (make sure to scrape all the flavorful brown bits out of the pan!). 
3. In this same pan, add the pumpkin puree and pumpkin pie spice and cook over medium heat, stirring consistently, until slightly thickened, about 5 minutes. 
4. To the bowl of butter add the eggs and vanilla extract and stir to combine. Stir in the cooked-down pumpkin puree, lemon juice, and grated carrot. 
5. To the bowl, add the cassava flour, shredded coconut powder, baking soda, baking powder, and sea salt and stir to combine. 
6. Transfer the batter to the loaf pan and bake for about 1 hour. It is ready when a knife inserted comes out clean. 
7. Remove the loaf from the pan and let it cool. Make the frosting by blending the cottage cheese, goat cheese, and maple syrup until smooth. Smooth over the loaf once it is cool.

Store in an airtight container in the fridge.