Pumpkin Pumpkin Pumpkin!

I have made quite a few grain free pumpkin breads and bars lately.  They were all good...just good, not great.  Tonight I made a pumpkin bread with caramel topping.  Maybe it was the bread, maybe it was the topping, or maybe I was just really in the mood,but it was excellent!  So good that I cannot wait to share the recipe!  I followed this recipe, but added a couple of tweaks. **The bread that I made is not grain free, as I used rice flour, the original recipe calls for Coconut or Almond flour*

The Main Bread Ingredients

- 4 eggs

- 1 cup of organic pure pumpkin

- 1/3 cup of pure honey

- 1/4 cup of coconut oil

- 1 tsp pure vanilla extract

- 1/2 cup of rice flour

- 2 tbsp of pumpkin pie spice

- 1/2 tsp baking soda

- 2 tbsp chia seeds

- 2 tbsp ground flax

- pinch of salt

The Caramel Glaze ( The most delicious thing ever)

- 2 tbsp pure honey

- 2 tbsp butter or coconut oil

- 2 tbsp of vanilla almond milk

- 1/2 tsp vanilla extract

- 1 tbsp cinnamon

- pinch of sea salt

- a couple of tbsp of rice four to use as thickener

Combine the eggs, pumpkin, honey, coconut oil, chia, flax and vanilla ( I forgot the vanilla in the bread and it was still awesome!) mix well.  Blend in the flour and spices, pour into a greased bread baking tin and pop in the oven for roughly 40 minutes at 350.

For the heavenly glaze, melt the butter or coconut oil over medium heat in a small saucepan.  Next add the almond milk and 1-2 tbsp of flour, cinnamon, vanilla, and salt. Stir constantly and remove from heat when it gets to a thicker glaze consistency.  Add the honey once removed from the heat.  Let cool for 15 minutes.

Let bread cool for 5-10 minutes and spread the glaze on top, you could sprinkle nuts or pumpkin seeds on top for a nice crunch.

Here is the finished product.  It was insanely delicious!