Honestly, I was really not in the market for another pumpkin recipe. This creation of this recipe can be blamed on the pumpkin shortage scare of 2015.
Early in the fall, I heard rumor of a canned pumpkin shortage, so of course I did what every pumpkin-loving baker/cook would do…I went to the store and purchased copious amounts of canned pumpkin.
While there may actually be a shortage of canned pumpkin, I’m still seeing store shelves stocked with the stuff. Looks like I may have been fooled.
That being said, I absolutely love the nutrient dense winter-squash when incorporated into sweet or savory dishes. So, now that I have a bit of extra pumpkin on hand I’m enjoying the pumpkiny experimentation!
Today is also Recipe Redux Day, and this month’s challenge was all about quick breads.
November: Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Due to the overabundance of pumpkin I have stocked up on and the fact that the fall season has pumpkin in my mind constantly, I opted to make a grain free version of a classic bread I absolutely adore this time of year…Pumpkin Bread!
I’ll be honest in saying that the first two batches I made did NOT turn out. The loaves were flat as pancakes and had a slightly salty/bitter flavor…no thanks!I put my food scientist thinking cap on and realize that I only used baking soda to leaven the bread. Baking soda is a base (going back to chemistry 101), and in order for the chemical reaction to occur with baking soda to make bread rise while baking it requires an acid. In the third batch I attempted, I added a touch of apple cider vinegar and was quite pleased with the end result.
I wanted to create a bread that was as soft, moist, sweet and flavorful as the wheat-based bread I grew up with. Boy, did I succeed!
The final product is so sweet, cinnamony and moist that I honestly wouldn’t believe that there wasn’t a drop of grains or processed sugars in this bread if I hadn’t made it myself.
Brian and I enjoy this bread topped with peanut butter or almond butter, but honestly it tastes amazing all on it’s own.
The warmth of the cinnamon and pumpkin pie spice pair perfectly with pumpkin to create a grain free fall quick-bread that is just as delicious as the tradition wheat-based recipe!
Ingredients
Scale
1 cup pumpkin
1/2 cup almond butter (I used a natural almond butter, homemade would work too)
1/4 cup coconut flour
1/4 cup maple syrup
3 eggs
1 Tbsp coconut oil melted, but cooled
1 tsp vanilla
1 tsp baking soda
2 tsp apple cider vinegar (I prefer unfiltered like Braggs)
1/2 tsp salt
1/4 tsp cinnamon
1 tsp pumpkin pie spice
Instructions
Preheat the oven to 350 degrees F.
Spritz a loaf pan with your favorite non-stick cooking spray (I use spray coconut oil).
Combine all ingredients in a large bowl and mix until thoroughly combined.
Pour into the prepared loaf pan and bake at 350 degrees F for 45-50 minutes, or until the outside is golden brown and a toothpick inserted into the center of the loaf comes out clean.
Allow to cool thoroughly (2-3 hours) before serving.
Notes
Please note that coconut flour has not been tested for FODMAP content. Please listen to your own body and eat the foods that make you feel the best.
I’ve been meaning to make both pumpkin and banana bread soon since they’re pretty much necessary this time of year. Love that I now have a grain-free recipe to try out! 🙂
After seeing how uncomplicated both the ingredients and steps were for this pumpkin bread I knew I had to make it! I actually just popped it in the oven and am now enjoying the wonderful smells for the next 45 minutes! The only substitution I made was adding fresh ground ginger in place of pumpkin pie spice, as I was out. Oh! Also, after pouring the mix into the dish I added chocolate chips to one half for the hubby and cacao chips to the other for me! Mmmm, I cannot wait! Thanks for the recipe!
Leave a comment
I’ve been meaning to make both pumpkin and banana bread soon since they’re pretty much necessary this time of year. Love that I now have a grain-free recipe to try out! 🙂
They both sound so good! 🙂 Let me know if you give the recipe a try!
I haven’t noticed a shortage. Thankfully. Pumpkin bread is a must for the holiday season.
Yes, thankfully! I totally agree that pumpkin bread is a holiday staple 🙂
After seeing how uncomplicated both the ingredients and steps were for this pumpkin bread I knew I had to make it! I actually just popped it in the oven and am now enjoying the wonderful smells for the next 45 minutes! The only substitution I made was adding fresh ground ginger in place of pumpkin pie spice, as I was out. Oh! Also, after pouring the mix into the dish I added chocolate chips to one half for the hubby and cacao chips to the other for me! Mmmm, I cannot wait! Thanks for the recipe!
The chocolate and cacao chips sound like a WONDERFUL addition 🙂 Glad you enjoyed the recipe!
The pumpkin shortage had me a little worried too! But at least I’m stocked up on canned pumpkin until next June. 🙂 This recipe looks great btw!
Good job at stocking up!! 🙂
I love the clean, real food ingredient list and we can never have too many pumpkin recipes…that’s for sure!! 😉
Thank you, Karielyn! 🙂
Well I think pumpkin bread is rather essential this time of year 😉 Beautiful!
Thanks, Rebecca!