I have always LOVED pumpkin bread.... My whole life! This was an incredible treat to create a Paleo version! It absolutely hit the spot. However, there is room for improvement... So I might continue to perfect and tweak this recipe. Suggestions welcomed! Hope you give it a try. Enjoy!And PLEASE have a very Happy Thanksgiving! I hope you surround yourselves with friends and family! :-)
Recipe:
1- 15oz can pumpkin
2C coconut flour
1 C arrowroot powder
1/2 C honey
1/2 C walnut oil
4 eggs
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. salt
pinch cloves
topping (optional):
1 T pecans, finely chopped
1 T coconut crystals
Preheat oven to 350 degrees. In a bowl, combine dry ingredients. In a separate bowl, whisk eggs together. Add honey, walnut oil and vanilla to eggs. Combine wet and dry ingredients and mix well. Pour into a loaf pan. Combine coconut crystals and pecans together. Crumble over the top of the loaf pan and bake for 40-45 minutes. Bread is done when tooth pic or skewer comes out clean! Enjoy!
This was delicious... I thought it turned out more like a cake! Next time I would use less pumpkin (perhaps only a cup). It was very dense and cake-like. But I still totally enjoyed it!
There is definitely room for tweaking... and suggestions totally welcome!!! :-)
Have a wonderful Thanksgiving!!!
rabillyI make pumpkin muffins and it calls for almond flour (meal) and coconut flour. I find that all coconut flour makes baked things to dry. My muffins are nice and moist, so you might try that. The ratio is 2 cups almond flour to 1/3 cup of coconut flour. You might try adding a 1/4 cup roast nuts also, maybe pecan or walnut. Definitely roast first to bring out the flavour. Good luck
ReplyDeleteInstead of using the suggested topping, I coated the top with honey and sprinkled cinnamon and nutmeg on top.
ReplyDeleteThis was a great way to help my craving for pumpkin pie!
Canned pumpkin! What's wrong with real fresh pumkin
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