Pumpkin Pie Bread

It's September, school has started and even though fall hasn't officially started yet, the weather here has turned cooler. And cooler weather makes me want fall-type foods like pumpkin pie or pumpkin bread. So I made something that turned out to be kind of a hybrid. The recipe I used called it bread, but the middle, even when fully baked, was still a bit creamy like pie filling. It was amazingly delicious. I've made it twice in the past couple weeks and it disappeared pretty quickly both times. The second time, I made some spiced maple cream cheese frosting to go on top and we sprinkled toasted pecans on the top as well.

Pumpkin Pie Bread

1/3 c coconut oil
1/4 c maple syrup
1/4 c honey
4 tsp xylitol

1 1/2 c pumpkin puree
2 eggs
1 tsp vanilla 
1/4 c coconut flour
1 c almond flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 tsp cinnamon

Preheat oven to 350 degrees F. Grease an 8x8 pan.
In a medium sauce pan over medium heat, cook down the pumpkin 10 minutes, stirring occasionally. (This is to remove some of the liquid and concentrate the flavor.) Transfer pumpkin to large bowl to cool. Stir oil, maple syrup, honey and xylitol into pumpkin. Once pumpkin has cooled to just warm, whisk in eggs and vanilla.
In a medium bowl, whisk together all dry ingredients. Dump over pumpkin mixture and stir together.
Pour into greased pan. Bake 45-60 minutes, or until toothpick comes out fairly clean.
Allow to cool.

Cream Cheese Frosting

8 oz cream cheese, softened
3 Tbsp maple syrup, or more to taste
1/2 tsp cinnamon or pumpkin pie spice

Cream all ingredients together and dollop on top of pumpkin bread.