Test Kitchen Tuesday – Pumpkin Bread!

Test Kitchen Tuesday – Pumpkin Bread!

Fall is in the air!!!!  Of course we were challenged to do a sweet pumpkin-y dessert thing…. You can’t turn around without someone advertising a pumpkin spice latte, or a pumpkin cheesecake, or a pumpkin swirl milkshake, or some other crazy pumpkin concoction weighed down with sugar, fat and other processed “ingredients”.  So, the challenge was on to find a great pumpkin recipe that you might be willing to trade in your pumpkin spice muffin!  I think we found it.  You can click here for the recipe, or we have also posted it below.  The great thing about this recipe was that we only had to buy the pureed pumpkin.  We have been building up our pantry with wonderful alternative flours, and organic spices.

This was a really easy recipe to make as well, which is always a bonus!

Always start with good ingredients:

TKT PUMPKIN BREAD 2

Then you basically just blend the wet ingredients, blend the dry ingredients, and mix them together!  Put into a bread pan, pop into the oven and 45 minutes later, not only does your entire house smell delicious, you have a delicious loaf of pumpkin bread!!!!

TKT PUMPKIN BREAD 3

Here are the finished results!  I almost forgot to take any pictures, I was so excited to try this….

 

TKT PUMPKIN BREAD

Paleo Pumpkin Bread

Ingredients:
4 organic cage-free eggs
1/2 cup canned pumpkin puree
1 cup coconut palm sugar
3 tablespoons canned coconut milk, full fat, room temperature
1 vanilla bean, split lengthwise and seeds scraped
1/3 cup coconut oil, liquid
1 cup fine blanched almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pink himalayan salt
1/4 teaspoon ground cloves

Directions:
1. Preheat oven to 350. Grease an 8×5 glass loaf pan liberally with coconut oil or fit the loaf pan with parchment paper.

2. In a large bowl add the eggs, pumpkin puree, coconut palm sugar, coconut milk, and contents of one scraped vanilla bean. Stir together with a whisk. Then stir in the coconut oil. Continue whisking until ingredients are completely combined. Set aside.

3. In a medium sized bowl combine almond flour, coconut flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, and ground cloves. Stir together with a fork until mixed.

4. Now fold the dry mixture into the large bowl with the wet ingredients and whisk until combined. Use a rubber spatula to transfer the batter to the greased glass loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool before slicing and serving. Enjoy!

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