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Salted Caramel Pumpkin Bread
About This Recipe
Fall is in the air and so is the pumpkin spice! Treat yourself to this savory, quick bread that will leave you with the wholesome feeling of crisp mornings, leaves falling and sweaters. A great option for breakfast or even a cakey dessert.
Instructions
- In a bowl, cream the butter and sugar together. Add eggs and combine throughly; then add the pumpkin puree. Lastly, add the remaining ingredients and incorporate throughly.
- In a greased loaf pan, place the mixture and sprinkle rolled oats on top. Bake at 350 degrees for 50-60 minutes till a toothpick comes out clean in the middle.
- Allow to cool in the pan throughly. You may easily remove from the pan by scraping the sides gently with knife.
Variations - more calories or less
- Go gluten free by exchanging out for an almond or cocunut flour.
- Recipe makes approximately 20 muffins. (Bake for 20-25 mins)
- Recipe makes three 3" X 6" loaves (Bake for 45-50 mins)
- Exchange the cinnamon, cloves and nutmeg for 1 Tbs of Pumpkin Spice.
Ingredients
1 stick of butter, at room temperature
2 eggs, at room temperature1
5 oz of pumpkin puree, canned
1 cup sugar
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
2 cups sprouted whole wheat flour
2 scoops of Himalayan Salted Caramel INVIGOR8 Superfood Shake powder
2 Tbs rolled oats for topping
Featured Ingredient
INVIGOR8 Himalayan Salted Caramel Superfood Shake
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Salted Caramel Pumpkin Bread
About This Recipe
Fall is in the air and so is the pumpkin spice! Treat yourself to this savory, quick bread that will leave you with the wholesome feeling of crisp mornings, leaves falling and sweaters. A great option for breakfast or even a cakey dessert.
Ingredients
1 stick of butter, at room temperature
2 eggs, at room temperature
15 oz of pumpkin puree, canned
1 cup sugar
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
2 cups sprouted whole wheat flour
2 scoops of Himalayan Salted Caramel INVIGOR8 Superfood Shake powder
2 Tbs rolled oats for topping
Instructions
- In a bowl, cream the butter and sugar together. Add eggs and combine throughly; then add the pumpkin puree. Lastly, add the remaining ingredients and incorporate throughly. In a greased loaf pan, place the mixture and sprinkle rolled oats on top. Bake at 350 degrees for 50-60 minutes till a toothpick comes out clean in the middle. Allow to cool in the pan throughly. You may easily remove from the pan by scraping the sides gently with knife.
Variations - more calories or less
- Go gluten free by exchanging out for an almond or cocunut flour.
- Recipe makes approximately 20 muffins. (Bake for 20-25 mins)
- Recipe makes three 3" X 6" loaves (Bake for 45-50 mins)
- Exchange the cinnamon, cloves and nutmeg for 1 Tbs of Pumpkin Spice.
Featured Ingredient
Additional Recipes
Gluten Free Pumpkin Spice Chia Pudding
This delicious pumpkin-inspired breakfast treat or snack is a great way to stay energized on a blustery fall day.
Gluten Free Pumpkin Cold Brew
Fall is the season for pumpkin in all shapes and sizes. Why not combine the two to make those warm fall days better with a pumpkin cold brew?
Gluten Free Pumpkin Pie Truffles
Skip the pumpkin pie and whip up a batch of these decadent pumpkin pie truffles! Mix everything together into a bowl, roll into balls, chill and dip in chocolate. No baking required!
Additional Recipes
Gluten Free Pumpkin Spice Chia Pudding
This delicious pumpkin-inspired breakfast treat or snack is a great way to stay energized on a blustery fall day.
Gluten Free Pumpkin Cold Brew
Fall is the season for pumpkin in all shapes and sizes. Why not combine the two to make those warm fall days better with a pumpkin cold brew?
The INVIGOR8 Superfood Shake
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