Healthier Pumpkin Loaf

The pumpkin loaf we’ve all been waiting for…

Preheat the oven to 350 F.

For the wet ingredients:

- 1 16 oz can pumpkin puree (strained well to remove extra liquid)

- 3 eggs

- 1/3 cup avocado oil (I use Benissimo Oils; use you can use my link to get yours!)

- Splash of vanilla extract

Mix all ingredients until combined and set aside.

For the dry:

- 3/4 cup coconut sugar 

- 1/4 cup white sugar 

- 1 cup white flour 

- 3/4 cup whole wheat flour 

- pinch of salt 

- 1 1/2 tsp baking soda 

- 1 1/2 tsp baking powder 

- 1 1/2 tsp pumpkin spice mix

Stir to incorporate then combine the wet mixture into the dry. 

For the topping:

Mix about 1/4- 1/3 cup of pumpkin seeds with 1-2 TBSP maple syrup and spread over the top before baking. 

Bake at 350F for anywhere between 45-55 minutes, depending on your oven, or until a toothpick comes out clean. Wait for the loaf to cool COMPLETELY (I stored mine in the fridge overnight… as tough as it was… to ensure you get the best texture).