Maple Brown Butter Ghee Adaptogenic Pumpkin Bread

This recipe is super seasonal and the perfect fall dessert to have on hand all week long, if it even lasts a full week. Infused with adaptogens and baked with greek yogurt and brown butter ghee, this pumpkin bread is super moist and nourishing to the nerves.

What you need:

• 1.5 cups all purpose flour

• 2 tbsp organic ashwagandha root powder

• 2 tbsp organic maca root powder

• 1.5 tsp cinnamon powder

• 1.5 tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 x 15 oz can of organic pumpkin puree

• 3/4 cup melted brown butter ghee (option to sub regular melted butter)

• 1/2 cup greek yogurt

• 1/2 cup maple syrup

• 1/2 cup coconut sugar

• 1.5 tsp vanilla extract

How to make:

• Preheat the oven to 325° F

• Line a bread pan with parchment paper

• Add coconut sugar to a large bowl, crack the eggs in, and whisk

• Add remaining wet ingredients and whisk thoroughly

• Whisk together dry ingredients in another large bowl, ensuring all clumps of flour are broken up

• Slowly add dry ingredients to the bowl of wet ingredients, mixing together thoroughly as you go

• Add batter to the lined bread pan and place in the oven

• Let bake for 30-45 minutes

• Enjoy with honey, maple syrup, whipped butter, ghee, or any other toppings of choice