Pumpkin Raisin Bread

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1 cup grass fed Butter
1/2 – 3/4 cup Honey
6 Eggs
1/4 cup homemade Raw Yogurt
1 Tbsp. GAPS legal Vanilla
1 Tbsp. Ground Cinnamon
1 teasp. ground Nutmeg
1/8 teasp. ground Ginger
1/8 teasp. ground Cloves
1/8 teasp. ground Allspice
1 teasp. Sea Salt
1/2 teasp. Baking Soda
1 1/8 cups Coconut Flour
2 cups homemade Pumpkin Puree
1/2 cup chopped crispy pecans, optional
3/4 – 1 cup Raisins

Melt butter in small saucepan on low.  Remove from heat and add honey.  Stir slightly.
Combine all ingredients in a large mixing bowl except for nuts and raisins.
Mix with immersion blender until batter is smooth.
Fold in raisins and nuts.
Bake for 1 1/2 hours at 325 degrees.

This recipe can used for bread or muffins.
If baking muffins bake at 350 degrees for 25-30 minutes.
The recipe yields 2 loafs of bread or 1 loaf of bread and 12 muffins or 24 muffins.

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