Pumpkin Bread with Caramel Sauce: Spring Café, Aspen

For the pumpkin bread

3 cups pumpkin purée

2 cups all purpose gluten-free flour

2 cups coconut palm sugar

2 tsp nutmeg

2 tsp cinnamon

2 1/2 tsp aluminum free baking powder

4 eggs

1 1/2 cup melted coconut oil

Combine all ingredients and mix well until dough is creamy. Pour into an 8x10inch loaf pan and bake at 350 degrees for 35 – 45 min.

For the caramel sauce

1/2 cup water

4 tbsp coconut palm sugar

3 tbsp organic grass fed butter

1/2 tsp vanilla extract

In a shallow pan bring 1/2 cup water to a boil and add coconut sugar, butter and vanilla. Reduce to a low flame and whisk all ingredients until caramel sauce becomes a thick sticky consistency.

To Serve

Slice the pumpkin bread, drizzle with caramel sauce.