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
- Preheat the oven to 350 degrees F. (I like to stick the coconut oil & butter in a small oven-safe ramekin and throw it in the oven while it preheats…that way it is nice and melted by the time I need it…and no microwave).
- In a medium bowl, whisk the eggs & egg white together. Next, whisk in the almond milk, honey, vanilla, and canned pumpkin.
- In a small bowl, sift the coconut flour and mix in the stevia, baking powder, salt, pumpkin pie spice, and cinnamon.
- Add the dry ingredients to the wet.
- Remove your butter & coconut oil from either the microwave or the oven and add that to the batter as well. Mix until combined.
- Pour into a prepared 8×4″ bread pan.
- Bake for 70-75 minutes, or until a toothpick comes out clean (the top will be brown).
