These mini pumpkin loaves are as healthy as they are delicious. Made with quinoa flour (my personal favorite), organic puréed pumpkin, coconut/pumpkin seed oil and antioxidant spices, they are bursting with nutrients. The candied pepitas add a great, sweet crunch for an extra special little treat!
1.5 cups quinoa flour (sub: all purpose)
1.5 cups coconut palm sugar
1 tablespoon Up the Anti! Spice blend
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup Half Baked coconut & pumpkin seed oil blend
1/3 cup water
1/2 cup organic puréed pumpkin (canned)
Coconut oil spray for the loaf pans
1/2 cup Pepitas (pumpkin seeds)
1/8 cup sugar
1 tablespoon butter
Combine all dry ingredients. Combine all wet ingredients in a different bowl and mix well. Add wet to dry and mix thoroughly (a wooden spoon will work fine).
Grease the mini loaf pan with coconut oil spray (butter and sugar will work as well).
Most mini loaf pans make 8 loaves, which is what this recipe will make. (6-8 depending on how full, aka how big, you choose to make them).
Bake at 350′ for 20-25 minutes or until a skewer comes out dry.
For the candied Pepitas
Combine all ingredients in a small pan on the stove on medium high heat. Stir until all the sugar and butter have melted into a caramel. (Sugar is no longer grainy, but rather a sticky golden liquid).
Spoon a few candied Pepitas onto each loaf while they are still hot so they stick to the loaf. Place the extras on a sheet pan lined with parchment for later snacking!