Pumpkin and Apple Loaf

Ingredients

• 2 1/2 cups flour
• 1 1/4 tsp cinnamon powder
• 1/4 tsp nutmeg
• 3/4 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 3/4 cups pumpkin puree
• 2 eggs (may swap for 2 flax eggs)
• 1/2 cup pure maple syrup
• 1/2 cup coconut sugar
• 1/2 cup coconut oil
• 1/4 cup apple sauce
• 1/4 cup raw pumpkin seeds

Directions

1. Preheat the oven to 350° F. Oil 2, 9 x 5 inch loaf pan. Set aside.
2. In a medium mixing bowl, add the flour of choice, cinnamon, nutmeg, pumpkin pie spice, 1 tsp baking soda, 1 tsp baking powder. Whisk it all together and set aside.
3. In a large size bowl, add the pumpkin puree, 2 eggs, 1/2 cup pure maple syrup, 1/2 cup coconut sugar, 1/2 cup coconut oil, and 1/4 cup apple sauce. Whisk it all together.
4. Now add the dry mixture to the wet mixture. Stir well so that there are no dry lumps remaining.
5. Pour the batter into the loaf pans, sprinkle on some pumpkin seeds and bake for 50-60 minutes. Test the loaf to be sure that is is finished baking by inserting a toothpick into the middle. It should come out clean.
6. Allow the loaf to cool in the pan before removing it, this will prevent the loaf from falling apart.
7. The loaf can be stored in an airtight container at room temperature for up to 3-4 days. Enjoy!

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