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.
