Salted Caramel Pumpkin Bread

Salted Caramel Pumpkin Bread 

Makes 20 servings
177 calories / 2.5F / 35C / 4.5P

INGREDIENTS: 

  • 15 oz pumpkin (canned)
  • 3 eggs
  • 3/4 cup honey (raw)
  • 3/4 cup coconut sugar
  • 1/2 cup Applesauce (unsweetened)
  • 1/2 cup plain Greek yogurt (non-fat)
  • 2 Tbsp orange juice (fresh squeezed)
  • 1/2 Tbsp molasses
  • 1 tsp vanilla extract
  • 3 cup whole wheat flour (white)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup Offbeat Salted Caramel Butter

DIRECTIONS: 

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Grease two, 9x5 inch, glass loaf pans. Pour the batter evenly into the two pans.
  5. Bake for 40 minutes. Remove from the oven and cover loosely with foil. Bake an additional 10 minutes and let cool.
  6. Top with Offbeat Salted Caramel nut butter. Enjoy!

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