The other day my mother-in-law called asking if I had a pumpkin bread recipe. "Do you have a pumpkin bread recipe?" Andy asked me, holding the phone. "I think so. I don't know. Do I?" I said. "Can she use the pumpkin muffin recipe for bread?" they asked me. "I don't think that would work, but I don't know. ...maybe." I fumbled.
Then I looked on my site, and I couldn't find a pumpkin bread. It's possible that it's on there, buried in the archives and hiding from me... Anyway, I decided to make (a new?) one. It was really simple. I just based it on my popular banana bread recipe. If only I had made two loaves, because we've already eaten almost the whole loaf as I type... :-)
Pumpkin Bread
(gluten-free, grain-free, low glycemic index)
Add to bowl:
4 room temp eggs (cold eggs will harden the coconut oil)
1/3 cup coconut sugar (which is low glycemic index)
3 tbs liquified coconut oil, ghee, or Earth Balance Buttery Spread
1/4 to 1/2 tsp vanilla liquid stevia, depending on how sweet you like it
1/2 tsp sea salt
2 tsp cinnamon
3 tbs liquified coconut oil, ghee, or Earth Balance Buttery Spread
1/4 to 1/2 tsp vanilla liquid stevia, depending on how sweet you like it
1/2 tsp sea salt
2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 cup tapioca flour
1/2 cup coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 cup chopped walnuts
1/4 cup tapioca flour
1/2 cup coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 cup chopped walnuts
1/2 cup raisins
Beat with electric mixer.
Line the bottom of the loaf pan with unbleached parchment paper, then grease the walls where the paper doesn't cover.
Scoop batter into the loaf pan.
Bake at 350 degrees for about 50 minutes.
Happy Hanukkah to all my Jewish friends! I'd love to hear what you're making to eat for Hanukkah if you would like to tell me in the comments :-)
11 comments:
Hi Kelly! Great recipe! Pumpkin bread is such a great holiday treat! For Hanukkah I made zucchini latkes instead of the usual potato latkes- they are really good! www.grainfreegroupie.blogspot.com/2011/12/zucchini-pancakes-latkes.html
Happy holidays!
Is there a specific size loaf pan you recommend?
Love anything pumpkin this time of year! Especially when it has coconut oil in it. Thanks for the great recipe!
Your loaf looks awesome. Thank you for sharing the recipe. I was also wondering what size loaf pan you used. Thank you!
I just made this loaf and its delicious! I cut the recipe in half, and used all the ingredients as written, although I did end up adding an extra 1/5th cup pumpkin puree by accident, but it turned out moist in the center and absolutely yummy! Definitely a keeper.
I used Stevia Leaf Valencia Orange flavoured stevia, cause its what I had on hand, and it tasted divine!
I love your banana bread so I am tempted to try this one. Do you think butternut squash would work instead of pumpkin? I have an open can of it and prefer to use that up. Have you ever made muffins with this recipe?
I have made a lot of things with coconut flour and this is by far one of the best. I omitted the tapioca flour and added 1 additional tablespoon coconut flour. For the sweetener I used 2 tablespoons honey plus nunaturals vanilla Stevia extract. I also let it cool completely before slicing. Thanks for the great recipe!
Hi Kelly!
I just found your blog a couple days ago and just made this bread. Delicious AND great texture. I used 1/4 c buckwheat flour 1/4 c almond and 1/4 c coconut, and substituted erythritol for the sugar. Do you have any experience with erythritol? I know, it sounds like one of those terrible sugar alcohols that give you gas, or worse, are carcinogenic, but this one is super. I've researched it extensively and cannot find anything bad about it (used in the EU, Japan, AU since the 80s and the FDA gave it its highest food safety rating). Plus, it is absorbed about 90% in the small intestine and excreted unchanged in urine so it doesn't cause cramping or gas. I've used it about 1:1 in recipes calling for sugar. It's slightly less sweet than sugar, and when eaten plain has a bit of a "cool" taste, but no bitterness and tastes great in baked goods. I'm going to make the yellow cake this weekend and top it with your homemade nutella--can't wait! Thanks!
I am totally looking forward to the day that you figure out how to make this one without eggs!
I can't wait to try your recipe, but would like to know if using Eggbeaters to sub for the 4 eggs will be a problem. Thanks!!
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