Pumpkin Bread with Honey Cinnamon Butter

Now is the time for us to start whittling down our pantry items. We’ll be heading out of New Hampshire in about 3 weeks or so if everything goes as planned.

You may think it’s too late in the season for pumpkin bread, but once your house is bathed in the rich scents of cinnamon, nutmeg, ginger, and cloves, you’ll change your mind.

Spring has just arrived in New Hampshire. We were beginning to wonder if it would ever happen. We still have a bit of snow on the ground; this morning it’s foggy and raining. But this afternoon, we’re promised partly sunny skies and a high of 61 degrees. It’s only 44 right now and I already have the slider open in anticipation. Forty four degrees, fog, and a quiet drizzle is the perfect kind of morning to relax with a hot cup of tea and a slice (or two) of spicy pumpkin bread.

This pumpkin bread happens to be egg free, dairy free, gluten free, soy free, and nut free.

And it’s delicious.

Pumpkin Bread

1/3 Cup coconut oil, melted

1/3 Cup dark brown sugar

2 Tablespoons ground flax plus 6 Tablespoons water (egg replacement)

1 teaspoon pure vanilla

1 15oz. can organic pumpkin puree

2 Cups Bob’s Red Mill All Purpose Flour

2 teaspoons baking powder

3 teaspoons pumpkin pie spice

1 teaspoon xanthan gum

1/2 teaspoon sea salt

Place ingredients in mixer in order and mix on medium-low until fully incorporated. Spread into an oiled bread pan and bake at 350 degrees for 55-60 minutes.

Honey Cinnamon Butter

The amounts will depend on how many people you are serving and your taste. I used about 6 Tablespoons of butter, about 1 1/2 teaspoons of cinnamon, and about 1 1/2 Tablespoons of honey. Just add all ingredients to a small bowl and whip with a fork until combined.