Easy School Mornings: Pumpkin Load with Maple Glaze
Welcome back to school!

Welcome back to getting kids up, making sure they eat, making sure they brush their teeth, making sure they have their backpacks and homework and shoes and instruments and lunches, and making sure the little darlings get to school before the bell rings.
Let me be frank here. School mornings are not easy. Anything that I can do to make it easier is welcome. So when Victoria sent me this recipe, I was THRILLED. It’s easy. It’s healthy. And, most importantly, it’s delicious. Your kids will actually eat it!

Pumpkin Bread
Ingredients
For the bread
2 eggs
1/3 cup coconut oil
1/2 cup maple syrup
1 cup pumpkin purée
1 tsp vanilla extract
11/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tbsp pumpkin pie spice
For the maple glaze
1 cup powdered sugar
1/4 cup maple syrup
Dash of vanilla extract

Directions
Preheat oven to 350°F and line a loaf pan with parchment paper.
In a bowl, whisk together eggs, maple syrup, and coconut oil. Stir in pumpkin purée and vanilla.
In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Fold the dry ingredients into the wet ingredients until everything is just combined. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean.
Allow the loaf to cool completely on a wire rack. Turn the loaf out onto a serving plate and drizzle on that sweet maple glaze.


