Baked Pumpkin Bread{less} Pudding

Ingredients:

• 1 15-oz can of pumpkin puree (or about 2 cups)
• 1/4 cup coconut flour
• 4 eggs
• 1/4 cup honey (or maple syrup)
• 1/4 cup coconut oil
• 1 tsp vanilla
• 1/2 tsp baking powder
• 1/2 tsp unrefined sea salt
• 2 tsp pumpkin pie spice

Directions:

Step 1: Preheat the oven to 350 degrees. Whip together eggs, honey, coconut oil, and vanilla.  (Hint – measure the oil first, then the honey in the same measuring cup.  It will slide right out without a mess.)

Step 2: In a separate bowl, mix together the coconut flour, baking powder, salt, and pumpkin pie spice.

Step 3: Combine the dry ingredients with the wet ingredients.  Stirring well until fully combined.

Step 4: Add pumpkin and mix well.

Step 5: Pour into a well-greased 1.5 quart baking dish.

Step 6: Bake for 50 minutes or until a fork inserted into the middle comes out clean.

Eat and enjoy.

By Sarah Nichols, Contributing Writer

You know you are a real foodie when you can’t decide if a recipe you just invented should be breakfast or dessert. That’s right! The coconut flour, pumpkin, and eggs in this recipe make it a filling breakfast, but the pumpkin pie seasoning, honey and vanilla give it a dessert-like quality that will have your family begging for more.

Breakfast? Dessert? It’s a good conundrum to have!

This is a sister recipe to the most popular recipe on my blog – Baked Apple Bread{less} Pudding.  Not only is it gluten free, dairy free, and refined sugar free, but it fills your house with the smell of pumpkin pie as it bakes.  I do have to give you a small warning, however. Do not make this recipe if you want to have leftovers. It just won’t happen. Don’t say I didn’t warn you. 

A quick note about this recipe: Remember, it’s a baked pudding so it is supposed to be very moist and not dry like most baked goods.