Pumpkin Bread Bars With Maple Coconut Glaze

• 1 cup Pure Canned Pumpkin Puree
• 4 whole Large Eggs (or 3/4 Cup Liquid Egg Whites, Or Equivalent To 4 Eggs)
• 1/4 cups Unsweetened Vanilla Almond Milk
• 3 Tablespoons Extra-virgin Olive Oil (or Coconut Oil)
• 1/2 teaspoons Pure Vanilla Extract
• 1/2 cups Granulated Stevia
• 1/2 cups Coconut Flour
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Baking Soda
• FOR THE GLAZE:
• 3 Tablespoons Coconut Butter
• 1 teaspoon Coconut Oil
• 1 teaspoon Pure Maple Syrup

1. For the bread:
2. 1. Preheat the oven to 350u0b0F. Grease an 8x8 inch square baking dish with cooking spray.
3. 2. In a large mixing bowl, whisk together the pumpkin, eggs, milk, oil, vanilla, and stevia until smooth.
4. 3. Stir in the coconut flour, cinnamon, and baking soda.
5. 4. Pour the batter into the prepared pan, smoothing it out evenly with a spatula.
6. 5. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
7. 6. Let the bread cool completely before glazing. Cut into bars before serving.
8. For the glaze:
9. 1. Combine all of the ingredients in a small, microwave safe bowl and microwave for about 5-8 seconds or until the coconut oil is melted.
10. 2. Stir and drizzle the glaze over the bread.

eggs, ubc, extravirgin olive oil, vanilla, granulated stevia, coconut flour, ground cinnamon, baking soda, coconut butter, coconut oil, maple syrup

Taken from tastykitchen.com/recipes/breads/pumpkin-bread-bars-with-maple-coconut-glaze/ (may not work)