Pumpkin Bread Bars With Maple Coconut Glaze

Name: Pumpkin Bread Bars With Maple Coconut Glaze
Ingredients: 1 cup Pure Canned Pumpkin Puree; 4 whole Large Eggs (or 3/4 Cup Liquid Egg Whites, Or Equivalent To 4 Eggs); 1/4 cups Unsweetened Vanilla Almond Milk; 3 Tablespoons Extra-virgin Olive Oil (or Coconut Oil); 1/2 teaspoons Pure Vanilla Extract; 1/2 cups Granulated Stevia; 1/2 cups Coconut Flour; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Baking Soda; FOR THE GLAZE:; 3 Tablespoons Coconut Butter; 1 teaspoon Coconut Oil; 1 teaspoon Pure Maple Syrup

13 ingredients

10 steps

Ingredients

1 cup Pure Canned Pumpkin Puree
4 whole Large Eggs (or 3/4 Cup Liquid Egg Whites, Or Equivalent To 4 Eggs)
1/4 cups Unsweetened Vanilla Almond Milk
3 Tablespoons Extra-virgin Olive Oil (or Coconut Oil)
1/2 teaspoons Pure Vanilla Extract
1/2 cups Granulated Stevia
1/2 cups Coconut Flour
2 teaspoons Ground Cinnamon
1/2 teaspoons Baking Soda
FOR THE GLAZE:
3 Tablespoons Coconut Butter
1 teaspoon Coconut Oil
1 teaspoon Pure Maple Syrup

Directions

1

For the bread:
2

1. Preheat the oven to 350°F. Grease an 8x8 inch square baking dish with cooking spray.
3

2. In a large mixing bowl, whisk together the pumpkin, eggs, milk, oil, vanilla, and stevia until smooth.
4

3. Stir in the coconut flour, cinnamon, and baking soda.
5

4. Pour the batter into the prepared pan, smoothing it out evenly with a spatula.
6

5. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
7

6. Let the bread cool completely before glazing. Cut into bars before serving.
8

For the glaze:
9

1. Combine all of the ingredients in a small, microwave safe bowl and microwave for about 5-8 seconds or until the coconut oil is melted.
10

2. Stir and drizzle the glaze over the bread.