Pumpkin Bread and Soft Pumpkin Cookies

Pumpkin Bread and Soft Pumpkin Cookies

For Cleanse and Refresh

Autumn means shorter days, crunching leaves, cooler temperatures and pumpkin everything! I’m psyched to share this cleanse-friendly recipe that makes two different treats, because two pumpkin things are always better than one.

A sweet loaf and cookies make it easy to forgo other sugary treats this time of year and it’s nice to have a recipe that makes both at once. But of course, feel free to make two batches; for two loaves of bread or roughly a dozen cookies.

One batch makes one 5×9″ loaf and 6 cookies


What you’ll need:

1 small pot

1 large bowl

1 5×9 inch loaf pan

1 baking sheet


4 tablespoons melted coconut oil

1 1/2 cups sorghum flour

1/2 cup tapioca starch

1/2 teaspoon baking powder

1/2 teaspoon sea salt

3/4 cup coconut sugar (granules)

1 15oz can organic pumpkin

1/4 cup coconut nectar

1 teaspoon vanilla extract


Step 1

Preheat oven to 325. Bring a small pot of water to boil if you need to melt the coconut oil. When the water comes to a boil, add the coconut oil jar to the pot of water (removed from the heat, do not put the jar in the pot while it’s on the burner) and let it melt.
Mix dry ingredients together in a large bowl.


Step 2

Add the pumpkin, coconut nectar and vanilla. When most of the coconut oil is softened, or there’s at least a good amount of liquid at the bottom of the jar, pour 4 tablespoons of melted oil into the mixture.


Step 3

Stir everything to fully combine.

Pour into greased (with coconut oil) bread pan and cook for 30 minutes.


Step 4

To make cookies: place spoonfuls on a baking sheet and bake for 10-12 minutes.

The cookies are done after 10-15 minutes. The bottoms should be firm but I like them best when the tops are still fairly soft, but you may like them well-cooked.



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