If you are home with your kids and looking to use up the last of your pumpkin puree, this is a fun recipe to make with your kids. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Dairy-Free Veggie Loaded Pumpkin Bread

1 cup @farmersmarketfoods pumpkin purée 🎃

1 cup shredded zucchini

1 cup shredded carrots

3 eggs

1/2 cup @coombsmaple maple syrup

3/4 coconut oil

2 cups of @jovialfoods einkorn flour or gluten-free oat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon pumpkin spice ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Mix wet and dry ingredients separately. Combine all ingredients and then add 1 cup of pumpkin seeds. (*For babies, don't add the seeds - just did to make it pretty for the picture)

Bake for 1 hour at 350 degrees.

What are you baking for the holidays? ⤵️⤵️⤵️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀