Salted Caramel Pumpkin Bread
Salted Caramel Pumpkin Bread
Makes 20 servings
177 calories / 2.5F / 35C / 4.5P
INGREDIENTS:
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15 oz pumpkin (canned)
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3 eggs
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3/4 cup honey (raw)
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3/4 cup coconut sugar
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1/2 cup Applesauce (unsweetened)
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1/2 cup plain Greek yogurt (non-fat)
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2 Tbsp orange juice (fresh squeezed)
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1/2 Tbsp molasses
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1 tsp vanilla extract
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3 cup whole wheat flour (white)
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2 tsp cinnamon
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1/2 tsp nutmeg
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1/2 tsp cloves
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1 tsp baking powder
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1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup Offbeat Salted Caramel Butter
DIRECTIONS:
- Preheat oven to 350 degrees.
- Beat the pumpkin, eggs, honey, coconut sugar, applesauce, Greek yogurt, orange juice, molasses, and vanilla together in a large bowl. Mix until well combined; set aside.
- In a separate bowl, stir the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and sea salt together. Add the wet ingredients to the dry ingredients and stir until just combined.
- Grease two, 9x5 inch, glass loaf pans. Pour the batter evenly into the two pans.
- Bake for 40 minutes. Remove from the oven and cover loosely with foil. Bake an additional 10 minutes and let cool.
- Top with Offbeat Salted Caramel nut butter. Enjoy!