Pumpkin Spice Bread

Pumpkin Spice BreadMakes 2 loaves or 24 muffins

• 1 cup butter, preferably from grassfed cows
• 3/4 cup honey
• 6 eggs
• 1/4 cup whole milk yogurt
• 1 Tb vanilla extract
• 1 Tb cinnamon
• 1 tsp ground nutmeg
• dash ground ginger
• dash ground cloves
• 1 tsp celtic sea salt
• 1/2 tsp baking soda
• 1 cup coconut flour
• 2 cups pumpkin puree, preferably homemade
• 1/2 to 3/4 cup crispy pecans (optional)
• 1/2 to 3/4 cup raisins (optional)

1. Melt the butter in a small pot over low heat. Turn off heat, add honey, and stir slightly. Allow to cool a bit.
2. Combine eggs, yogurt, and vanilla in a bowl. Mix well using an immersion blender or hand mixer.
3. Add butter/honey mixture to egg mixture. If you are using an immersion blender, go ahead and add the spices, salt, and baking soda now as well. Mix thoroughly with the immersion blender. If you are not using an immersion blender, just mix the honey/butter into the egg mixture very well with a hand mixer.
4. If you are not using an immersion blender, the coconut flour must be sifted. Then whisk in the spices, salt, and baking soda.
5. Thoroughly mix the coconut flour into the wet ingredients using an immersion blender or hand mixer. Because coconut flour does not contain gluten, there is no worry of overmixing it.
6. Stir in the pumpkin puree. Then fold in the optional nuts and raisins.
7. Pour the batter into two buttered loaf pans (mine are 8.5 X 4.5 X 2.5). Alternatively, line two muffin tins with paper cups and then fill with the batter.
8. Bake loaves for 1 hour and 20-30 minutes at 325 degrees. You may need to cover the loaves with foil partway through if they are getting too dark. Bake muffins for about 40-50 minutes. This is a very moist recipe, so leave it in the oven a few minutes longer than you think to make sure it gets baked thoroughly.
9. Cool. Serve it plain, with a smear of butter, or even topped with some honey buttercream frosting for a special treat!