The perfect pumpkin bread topper? According to one Taos Bakes fan it’s Caramel Pecan + Cranberries
If you drop by our HQ in Northern New Mexico, one thing you’re almost certain to hear within a few minutes is someone on the team say “well, what do customers think of it?”
We’re not perfect at it but we constantly strive to listen to our customers, and over the last decade we’ve done a lot of it. We listen for two simple reasons: to improve our work and products, and to know what’s important to you.
Which leads us to today's Very Cool Thing ... one thing that for some reason never occurred to us: baking with Taos Bakes!
That’s exactly what Jessica Milligan of popular recipe blog Devoted Existence did - and when she posted her recipe for pumpkin banana bread on Instagram (she goes by the handle @DevotedExistence) we were inspired to share it with you.
Jessica’s recipe puts a new twist on an old classic, literally, by topping it off with our Caramel Pecan + Cranberries flavor to give it that candied yummy goodness. The full recipe is below…and if you try it out use the hashtag #TaosBakes to show us the results!
1 cup pumpkin purée
1 banana, mashed
1/3 cup almond butter
2 tbsp maple syrup
1 tsp vanilla
1/2 cup coconut flour
2 tbsp flax meal
1 tsp of baking powder
1 tsp each pumpkin pie spice, cinnamon
1/2 tsp cardamom
1/4 tsp salt
1 Carmel Pecan + Cranberries Taos Bake for topping
Preheat the oven to 350°F and line a loaf pan with parchment paper. In a large bowl, combine the pumpkin, mashed banana, vanilla, almond butter, eggs, and maple syrup. In a small bowl combine coconut flour, flax meal, salt baking powder and spices.
Add the dry mix to the wet mixture and stir to combine. Pour into the lined loaf pan, then crumble the Taos Bakes flavor of your choice (Caramel Pecan + Cranberries recommended). Bake for 45 minutes to an hour and let cool completely before digging in. Store in the fridge and it should stay fresh for five days.