The pumpkin obsession seems to start earlier and earlier each year. I even found myself indulging in pumpkin-spiced treats in September! I'm almost on my second tube of hand sanitizer (I'm looking at you Bath and Body Works)! I'm keeping dessert recipes more few and far in between this year since my training for the new race season is getting more serious. This doesn't mean that I haven't been digging in the archives of pumpkin-spiced recipes from my blog though! I thought of this one afternoon and already had ingredients so I tried something new! Sharing with the family meant it was gone later that day:)
Ingredients:
2 cups Coconut Flour
1 cup Pumpkin Puree
1/2 cup granulated sweetener - I used Krisda Stevia blend
1/4 cup Coconut Oil
1 1/2 - 2 cups Unsweetened Almond Milk
2 Eggs
1 tsp Baking Soda
1 tbsp Pumpkin Pie Spice
150 g Dairy Free Cream Cheese
4 tbsp Swerve Sugar Free Icing Sugar
Pre heat oven to 350 and line loaf pan with parchment paper. Combine all your dry ingredients and mix well. Repeat with wet ingredients - saving 1/2 cup of almond milk to test for thickness.
Once all ingredients are combined thoroughly, slowing add almond milk until consistency is smooth enough to pour. Pour in to loaf pan and cook for 60 minutes or until toothpick comes out clean.
While loaf is baking, mix your cream cheese and icing sugar in a bowl until creamy. Apply once loaf is cooled, sprinkle cinnamon on top!
Note: This recipe is really low in sugar so it works well to add for a healthy breakfast!
Cut into 16 slices/squares
147 Calories - 10g Fat, 16g Carbs, 3g Protein
