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Fall and winter mean pumpkin season. It’s my favorite time of year!
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.
The 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 bit 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.
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- 1 cup almond flour
- 1/4 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 4 large pastured eggs
- 3 tbsp. pumpkin pie spice
- 1/2 tsp. sea 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 toasted pumpkin seeds (soaked and dehydrated for better digestion)
- Preheat oven to 350 F.
- 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!
Learn how to make your own pumpkin pie spice here.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Go Raw Pumpkin Seeds
SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme
Wholesome Sweeteners Organic Raw Honey
Coombs Family Farms Organic Maple Syrup
Simply Organic Ground Ceylon Cinnamon
Redmond Real Sea Salt
Simply Organic Pumpkin Spice Organic, 1.94 Ounce
Vital Farms Pasture-Raised Large Eggs 12 ct
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
Farmer's Market Foods Organic Canned Pumpkin - 15 oz - 2 pk
Anthony's Organic Coconut Flour
Anthony's Almond Flour Blanched
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
If so, then I have the PERFECT resource for you today.
I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
So, what’s a gal to do?
Master the art of making her own ice cream at home, that’s what!
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So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.
If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).