Citrus Infused Pumpkin Bread

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This zesty citrus infused pumpkin bread will surely keep you warm on a chilly winters morning. Perfect for breakfast, or to enjoy with a cup of warm tea.

Ingredients

Citrus Infused Pumpkin Bread

• 2 C cubed pumpkin
• 1.5 tsp cinnamon
• .75 tsp all spice
• .75 tsp nutmeg
• .75 tsp sea salt
• 1/3 C orange juice
• 1/2 C maple syrup
• 1/2 C soaked dates
• 1 C flax meal
• 1 C almond meal (processed almonds)
• 1 C walnut meal (processed walnuts)
• 1 T orange zest
• 1 T lemon zest

Citrus Infused Icing

• 1/2 C cashews (soaked)
• 1/2 C macadamia nuts
• 2 T coconut oil
• 2 T water
• 1 T maple syrup
• 1/2 C orange juice
• 1 tsp orange zest
• 1 T lemon juice
• dash of sea salt

Instructions

Citrus Infused Pumpkin Bread

1. Combine first set of ingredients in a high-speed blender and blend until smooth.

2. Transfer mixture to a food processor and process with remaining ingredients.

3. Fill two miniature spring form pans with batter. Dehydrate 12 hours at 105 degrees.

4. Pop bread out of pans and place on sheet to dehydrate another 12 hours.

5. Slice circular loaves in half and again length wise. Place slices back on mesh sheet and dehydrate for about another 8 hours (this could vary – use best judgment).

Citrus Infused Icing

1. Combine all ingredients in a high-speed blender until smooth.

2. Drizzle icing over bread.