Equipment

• Two 8″ x 3″ and 7/8 inch foil baking containers
• Two mixing bowls
• whisk

Ingredients

– 1 stick unsalted butter room temperature
– 1 cup coconut sugar cane sugar is fine too
– 2 eggs
– 1 cup pumpkin puree make sure it is not pumpkin mix
– 1 tablespoon date syrup I use Kartago brand
– 1 teaspoon vanilla extract
– 1/4 cup 2% milk
– 2 cups AP flour – all purpose flour I did NOT test any other flour in this recipe
– 1 teaspoon baking soda
– 1 teaspoon nutmeg
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
– Chocolate chips – optional

Instructions
1. Preheat the oven to 350 degrees.
2. Gently spray your foil baking containers with baking spray. Set aside.
3. Cream the room temperature butter and coconut sugar together in a large mixing bowl.
4. Add one egg at a time, making sure to whisk until well combined.
5. Next, you’ll add the pumpkin puree, vanilla extract, date syrup, and milk to the butter / sugar / egg mixture. Whisk until well combined.
6. Then, you’ll prepare the dry ingredients.
7. In a large mixing bowl, combined the AP flour, baking soda, salt, cinnamon and nutmeg. Whisk until well combined.
8. Add the wet ingredients to the dry ingredients and whisk until the batter forms and it is smooth and creamy.
9. Split the batter between two 8″x 3” 7/8 inch baking containers.
10. Bake for 45-46 minutes or until cooked through.
11. Storage: Best of enjoyed within 4-5 days. Make sure to cover the bread with foil when leaving it on the counter. You can also freeze this bread as well. WIll stay fresh for up to 1 month in the freezer.