Michelle's HTB Pumpkin Bread

Bring a little warmth to your kitchen with this beautifully spiced pumpkin bread made with organic and gluten-free Himalayan Tartary Buckwheat Flour. The subtle pumpkin flavor pairs perfectly with maple sweetness, creating a tender loaf that feels like a hug on a crisp morning. Enjoy a slice with your favorite hot drink, or turn the batter into muffins for festive, grab-and-go goodness.

Yield: 18 servings

Prep and baking time: ~45 minutes

INGREDIENTS

1 cup Himalayan Tartary Buckwheat Flour

1 cup all-purpose, gluten-free flour

2 tablespoons cinnamon; ground

2 teaspoons nutmeg; ground

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup coconut oil; melted

1 cup monk fruit syrup (maple) or real maple syrup

4 eggs

2 3/4 cups pumpkin, pureed

METHOD

Preheat oven to 350 degrees F.

In a large bowl, combine flours, cinnamon, nutmeg, baking powder, baking soda, salt.

In a medium bowl, whisk together coconut oil and monk fruit syrup (or maple syrup, if you prefer). Whip in the eggs and stir in the pureed pumpkin.

Add the wet ingredients to the flour and stir until well combined.

Spread the batter in an ungreased 9" x 11" baking pan. Bake for 30 - 35 minutes, until a toothpick

comes out clean. Cool before cutting into squares.