Glazed Pumpkin Bread

• 3 cups blanched almond flour
• 1/2 teaspoon sea salt Celtic
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup butter or Coconut Oil
• 1 cup Swerve Confectioners, or equivalent
• 6 large eggs
• 2 cups canned pumpkin fresh OR
• glaze
• 1 cup coconut oil melted
• 1/2 cup Swerve Confectioners, or equivalent

1. In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, natural sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Pour in a greased 2-quart mold (whatever you use, make sure it fits in your slow cooker). Place in slow cooker. Covernnd bake on high for 3 to 4 hours.
2. To make the glaze, mix ingredients together in a small bowl and spoon over warm bread. Allow to cool before cutting and serving.

blanched almond flour, salt celtic, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, butter, confectioners, eggs, pumpkin fresh, glaze, coconut oil, confectioners

Taken from www.yummly.com/recipe/Glazed-Pumpkin-Bread-1199854 (may not work)