I don’t really know how this idea came together, I guess I just woke up the other morning and decided to make pumpkin bread! Pumpkin and maple is always a good combo, and the pistachios were just a random afterthought, so yeah, I ended up with this!
I loved it all together but the pumpkin bread is still great on it’s own.

The pumpkin bread is based off the recipe from the PPK, and the maple icing from My New Roots. And it’s all refined sugar free 😀

Pumpkin bread

1 3/4 cups spelt flour
1 1/4 cups coconut sugar or raw unrefined cane sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin
3/4 cup coconut milk
(or any other non-dairy milk)
1/3 cup vegetable oil

Preheat oven to 180°C and line a loaf pan.
Whisk together flour, sugar, baking powder, salt, and spices.
In a separate bowl, whisk together pumpkin, milk, and oil. Pour the wet ingredients into the dry and mix until just combined.
Pour into tin and bake for 30-40 minutes until a toothpick or knife comes out clean.

Coconut maple icing
I used this recipe from My New Roots, but replaced the honey with maple syrup.