Pumpkin Bread Glaze

There’s pumpkin bread, then there’s pumpkin bread with this glaze on it.


Eat it for breakfast, eat it as a snack, or eat it as a whole dang meal, no judgment here because it’s that good!


Admittedly, I’m not a skilled baker, so I like to use the Simple Mills Pumpkin Bread mix (it’s gluten/grain/dairy-free.) I add 1/2 tsp of my homemade pumpkin pie spice, and 1/4 cup crushed pecans. Then I sprinkle some crushed pecans on top before I put it in the oven.



INGREDIENTS

3/4 cup organic coconut sugar

2 Tbsp ghee, melted (I use @fourthandheart)

3 Tbsp dairy-free milk (I use unsweetened @malkorganics almond milk)

1/4 tsp vanilla extract

1/4 tsp cinnamon

1/8 tsp ground all spice

1/8 tsp ground cloves


HOW TO MAKE

-Pour coconut sugar into a food processor, and run it through for 5-7 seconds to get a powdered sugar texture. The color may change slightly, that’s ok!

-In a medium bowl, whisk together powdered coconut sugar, melted ghee, almond milk, vanilla, cinnamon, all spice, and ground cloves.

-Drizzle over warm loaves.


NOTES

-This recipe makes enough for 2 loaves (maybe even 3 depending on how much you drizzle.)

-If you want a thinner glaze, add 1 tsp of almond milk until you reach desired consistency.

-If you freeze a loaf, I recommend adding the glaze when you’re ready to serve it.




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