I love fall.  Love love love.  I love sweatshirts, blankets, cinnamon scented candles, the smell of crispy brown leaves…but most of all I love squash.  Butternut squash, acorn squash, spaghetti squash, and PUMPKIN.  Pumpkin everything has been around this house for days.  Pretty sure the hubs and I will start turning orange.  The day begins with pumpkin coffee, pumpkin bread (with pumpkin cream cheese), and occasionally wraps up with some pumpkin chili.  When we have a little extra time in the mornings, we turn to chocolate chip pumpkin pancakes.  We’re pumpkin fanatics.  Orange ones.

I also love coconut flour…well, maybe I should say like…as to not over use the word “love” and give it less meaning.  Coconut flour makes baked goods nice and dense.  My one qualm about coconut flour recipes is that they all seem to call for a bajillion eggs.  Now, I’m over the whole “eggs are bad for your cholesterol” thing (so glad that myth has been de-bunked), but perhaps a bajillion eggs is not quite the best either?  Because if you divide a bajillion eggs in your loaf of bread by 6-8 slices you get…well, still a lot of eggs.

So, friends, here is a pumpkin bread recipe made with coconut flour that is so dense and delicious that if pumpkin pie filling dressed up like bread for Halloween, you’d get this.  Oh, and did I mention it’s sugar free, too?

Ingredients:

• 1/4 c. coconut oil, melted
• 1/4 c. grass fed butter, melted
• 3 eggs + 1 egg white
• 3/4 c. almond milk
• 1 t. pure vanilla extract
• 1/2 c. coconut flour
• 1/2 t. stevia extract
• 2 T. honey
• 1 1/2 t. aluminum free baking powder
• 1/2 t. sea salt
• 2 t. pumpkin pie spice
• 1/2 t. cinnamon
• 1/2 15-oz. can of pumpkin

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