pumpkin bread
This time of year, pumpkin is king and I try to stick it in as many recipes as possible. Can you say smoothies, muffins, cookies, pies or even swing the savory way and add to soups, stews or our favorite skillets. Eating pumpkin can have many health benefits like
- high source of fiber
- may reduce cancer risk
- high in Beta carotene
- free radical neutralizing properties that can be great for the skin
- pumpkins can boost your immune system
- pumpkin seeds (check out this article)
All of this means, keep buying those pumpkins left over from Halloween and roast them up. If that isn't in your wheelhouse, then make sure to buy unsweetened organic pumpkin puree in a BPA free can (try this one)
I love creating recipes for breads and muffins. They are easy go to breakfasts and snacks, without trading on healthy choices. Filling them with whole food, organic ingredients like pumpkin, cinnamon, almond flour and a touch of maple syrup is the perfect way to start the day. This bread is gluten, dairy, grain and refined sugar free, but don't tell anyone....they will never know.
What you will need
- 1 cup organic pumpkin puree
- 3/4 cup pure maple syrup
- 2 eggs
- 1/2 cup unsweetened organic almond butter
- 1 cup olive oil (not extra virgin)
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tbs. pumpkin spice
How to put it together
- Preheat oven to 350 degrees and spray (2) glass bread pans with cooking spray
- I make this recipe in a stand mixer, making it really quick and easy
- In mixing bowl, combine pumpkin, olive oil, maple syrup, eggs and almond butter
- make sure wet ingredients are fully incorporated and in a separate, smaller bowl combine coconut flour, almond flour, salt, baking powder, baking soda and pumpkin spice. Using a wisk, stir it up to eliminate lumps
- Pour dry ingredients into wet, making a thick batter
- Split batter in half, pouring into each sprayed glass bread pan
- Place in oven with tin foil laid over top to prevent burning
- Bake for 50min. to 1 hr. using a toothpick to make sure they are cooked through
- Cool before eating and store in a sealed container for up to a week or freeze