Gluten-Free Pumpkin Spiced Breakfast Bread

• 6 Eggs
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Melted Butter
• 2 Tablespoons Full-fat Coconut Milk
• 4 drops Stevia
• 1/4 cups Coconut Flour
• 1/8 teaspoons Nutmeg
• 1/8 teaspoons Cardamom
• 1/2 teaspoons Pumpkin Spice
• 1 teaspoon Cinnamon
• 1/2 teaspoons Baking Soda
• 1 pinch Sea Salt
• 1/2 cups Chopped Figs (optional)
• 1/4 cups Pumpkin Seeds (optional)

1. Preheat the oven to 350 F. In a large bowl mix together all of the liquid ingredients (eggs through stevia). Then add the dry ingredients (flour through salt) and mix until combined, removing all clumps. If you are using them, add in the chopped figs and combine.
2. Grease a 9x9 or similar size baking dish and pour the batter in, spreading evenly. Top with the pumpkin seeds.
3. Bake for around 15-20 minutes, or until a toothpick inserted in the center comes out clean.
4. I topped mine with my homemade almond butter, but you can use any topping you like!
5. Inspired by Practical Paleo.

eggs, vanilla, butter, fullfat coconut milk, drops stevia, ubc, nutmeg, cardamom, pumpkin spice, cinnamon, baking soda, salt, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/gluten-free-pumpkin-spiced-breakfast-bread/ (may not work)