Winter means pumpkin season. I love anything and everything pumpkin, but one of my most favorite pumpkin things is pumpkin bread. This recipe was inspired by Elana’s Pantry Paleo Pumpkin Bread. This bread is very dense, yet very tender. It makes a great, hearty breakfast slathered with pastured butter. Because it has no gluten, the texture can be a but crumbly if you don’t completely cool the loaf before slicing. This is a high-fiber, high-protein, low-sugar alternative to store bought pumpkin breads.
Pumpkin Bread (Gluten and Grain Free)
1 cup almond flour
1/4 cup coconut flour
1/2 cup pumpkin puree
1/2 cup coconut oil
4 large pastured eggs
3 tbsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. high-quality cinnamon
2 tbsp. maple syrup (or honey)
10-15 drops vanilla stevia (optional)
1/8 cup pumpkin seeds, soaked and dehydrated
Combine the almond flour, coconut flour, salt, baking powder, pumpkin pie spice, and cinnamon in a bowl and stir well. Set aside. In a mixer bowl, cream the eggs and the coconut oil together. Add the pumpkin, maple syrup, and stevia. Mix well, and then slowly add the dry ingredients. Mix until combined. Pour into a small loaf pan. Sprinkle the pumpkin seeds on top (which I forgot to do for the loaf I was photographing). Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking. My oven is old and I’ve had a loaf take a full hour to bake, but if your oven works well, the loaf should be done after 40 minutes or so.
Remove from oven and let cool for about an hour before removing from the pan. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. Serve with lots of real butter!
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