Happy Friday! 🎃🎃🎃

Sooooo, this delicious pumpkin loaf has been our breakfast all week long and we are LOVING it. I always need a little incentive to get out of bed in the mornings and this definitely does the trick!

Something you might not know about us is that we are NOT morning people. There is usually only silence + coffee here in the early AM hours and that is all. Verbal communication takes a full two hours to come into effect.😂 The point is, if you’re like me, sometimes you need a special little treat to be your alarm clock– and I can almost guarantee this pumpkin bread will brighten the early hours of your day.

I just have to talk about the taste for a second–this bread is incredibly moist, full of pumpkin and spice–coupled with the sweetness + tanginess from the “cream cheese” frosting. It really is impossible to detect that it’s grain-free. And did we mention this recipe works beautifully for muffins/cupcakes as well! And if you love this recipe, you should try our SCD Banana Bread!

Tips For Today:
-We use this 1 pound loaf pan, it’s just the right size. Alternatively, these make fabulous muffins and yield 12.
-There are a few different options for this bread, you can absolutely use your own cooked pumpkin or butternut squash as long as they’re properly drained.
-If you do use canned pumpkin, Trader Joe’s version is BPA-free and additive-free.
-We used Friendship Farmer Cheese, they usually carry it at Whole Foods. Or alternatively, you can make your own dry curd cottage cheese.
-Using a food processor for the frosting is important as the dry curd cottage cheese needs to be smoothed. If you don’t have a food processor, I think an immersion blender could work or something like a Magic Bullet or blender.