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
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.
Slice the pumpkin bread, drizzle with caramel sauce.