Millie Parker’s Sweet Pumpkin Bread

Millie Parker is the author of Like Cats and Dogs, the first book in the Board Game Mystery Series. In this fun cozy mystery, indie game developer April May attends Jacksonville's biggest board game conference to sell her game, Like Cats and Dogs, and raise money for charity. But when a fellow designer turns up dead, the convention becomes a crime scene-and everyone is a suspect. Visit MillieParker.com to learn more about her book and the companion board game.

Recipe Note From Author Millie Parker

This Sweet Pumpkin Bread recipe is a must for fall and winter months. It pairs perfectly with my Turkey or Beef Veggie Chili recipe.

This pumpkin bread is gluten-free, naturally sweetened with maple syrup, dairy-free, and paleo-friendly. But that never stops my brother and husband—who are blessed to be able to eat whatever they want—from inhaling it whenever possible. I like the pumpkin bread the best when it has had the chance to cool down. If chilling in the refrigerator, be sure to take it out of the microwavable loaf pan first and put it on an uncovered plate so that the steam doesn’t make it soggy.

If you can have dairy, I make a cream cheese spread for my husband to add, which he greatly enjoys. He loves pumpkin roll, so this is my way of giving him a healthier way to eat what he already craves. It’s simply cream cheese, maple syrup, and cinnamon whipped with a hand mixer. You can adjust the sweetness to your personal preference. The maple syrup and nut milk can be substituted for one another to control sweetness levels.

Sweet Pumpkin Bread Recipe

Ingredients

• 2 cups almond flour

• 2 tablespoons coconut flour

• 1/2 teaspoon baking soda

• 2 pinches cinnamon

• 1 pinch ginger

• 2 pinches nutmeg or ground cloves

• 2 eggs

• 4 tablespoons pumpkin puree

• 1 tablespoon almond milk (or preferred nut milk)

• 3 tablespoons maple syrup

Instructions

1. Combine the dry ingredients in a bowl.

2. Add the wet ingredients and mix until combined.

3. Pour into microwave-safe mini-loaf pan.

4. Heat 2.5 to 3 minutes in microwave or until the top is no longer wet.

5. Take pumpkin bread out of pan and place on plate. Allow to cool. (optional)

6. Enjoy!