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food: paleo pumpkin bread

i did a bad bad thing this week.
a very bad delicious thing…
i had a starbucks pumpkin scone.  and then a pumpkin loaf.  aaaaaand also a pumpkin cream cheese muffin.
not all on the same day… but within a 7 day period.
basically i’m trying to say that i’m craving the pumpkin.

so instead of sliding further down the slippery slope of starbucks baked goods, i’m going to try to nip this in the bud and make myself a paleo pumpkin loaf.
as with most things, there’s many of the same recipe floating around the net, so with my usual tweaks in play, here’s what i ended up using…

Paleo Pumpkin Loaf

Ingredients:

-1/2 Cup Coconut Flour
-1 Cup Pumpkin Puree
-5 Eggs
-1 Tablespoon Apple Cider Vinegar
-1 to 2 Tablespoons Pumpkin Spice (cinnamon, ginger & nutmeg)
-1 Teaspoon Baking Soda
-1/4 Teaspoon Sea Salt
-1/4 Cup melted Coconut Oil
-2 Tablespoons Raw Honey

Instructions:

  1. Combine all dry ingredients in a mixing bowl.
  2. Combine all wet ingredients in a separate dish.
  3. Pour the dry ingredients into the wet ingredient dish, mixing well, preferably using a whisk or electric mixer.
  4. Pour batter into greased baking dish, preferably an 8×8 dish, smooth top of batter
  5. Bake at 400 degrees for about 25 minutes.

*This coconut flour pumpkin bread recipe can also be used to make muffins. For muffins, bake for about 15 minutes.

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okay… so I also added 1/2 cup of Hershey chocolate chips. because my ovaries told me so.
the loaf/bread whatever turned out more like a cake, which made it extra delightful… and it definitely satiated my pumpkin craving.

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