Pumpkin Spice Latte Loaf with CBD icing

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I honestly was hesitant to post this so early in the “pumpkin season” because by the end of September I’m already pumpkined out! You feel me? But I decided to create a little twist to the typical pumpkin loaf and make it caffeinated! BAEsically a Starbucks PSL in loaf form.
Oh, and for all my nut and seed free peeps, I’ve got you covered! It’s also sugar free but you can add some coconut sugar to the batter if you prefer, however I tend to alsy sweeten my breads AFTERWARD with a drizzle of honey. I call it customization sweetness…because some days I don’t want any sweetener and other days I NEED the sweet!


• Sugar Free
• Nut Free
• Seed Free
• Grain Free
• Gluten Free
• Banana Free
• Yeast Free
• Paleo

Ingredients:
1 Tbsp Fire Cider (20% off: lilsipper) or apple cider vinegar
1 tsp baking soda
4 eggs
1 cup pure pumpkin puree
1/2 cup Otto’s Cassava Flour
1 tsp espresso powder
1 tsp pumpkin pie spice
2 scoops Vital Proteins collagen

Directions:
1. Add Fire Cider (or ACV) and baking soda into bowl and let fizz. Add eggs and mix with an electric or stand mixer until peaks form.

  1. Add remaining ingredients and continue mixing until well combined.

  2. Pour batter into a parchment paper lined bread loaf pan and bake for 30 minutes @ 350 degrees F. Allow to cool (I put mine in the freezer for 30 minutes) before icing (recipe below)

Sugar free icing:
1 Tbsp coconut oil
1/4 cup coconut butter

  1. Melt both together to create a sauce and pour over loaf. Best done when loaf is chilled so the icing hardens immediately.

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