This is one darned tasty treat, gluten free or not. Roland said it’s as good as anything you’d get in a bake shop, and I have to agree.
Starbucks has been advertising their seasonal pumpkin baked goods and drinks, which got me thinking about pumpkin bread yesterday. I adore the stuff. Especially toasted and spread with something yummy. Butter, almond butter, apple butter…..oooh I can’t wait for breakfast tomorrow to have another slice!
I made mini-loaves, using the disposable foil pans you can buy at the grocery. It makes just two mini loaves, and we had 1/4 of a loaf as a serving. If you make it in a larger bread pan, be warned it will be lower and flatter.
I added walnuts to mine, but you can substitute raisins or leave them out. Whatever you like. Sprinkle pumpkin seeds on top if you like that look too. Have fun with it.
I use Splenda granulated for baking but you can substitute 2 tablespoons of honey, or add stevia to your taste. My tip on sweetening” to taste” with a quick bread is to mix up the batter and leave the eggs out, then sweeten it with your preferred sweetener until it’s how you like it, THEN add the eggs. (No tasting raw eggs means no salmonella risk.)
3/4 cup almond flour 1/4 cup coconut flour 1/4 teaspoon salt 3/4 teaspoon baking powder 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 cup Splenda for Baking (or 2 tablespoons honey or stevia to taste) 1/2 teaspoon vanilla extract 3 eggs 1/2 cup canned pumpkin (or 1/2 cup cooked and pureed winter squash of your choice) 1 1/2 ounce walnuts (optional)1. Preheat oven to 350 degrees F. Oil the inside of two mini loaf pans.
2. Mix the almond flour, coconut flour, salt, baking powder, cinnamon, cloves, and Splenda in a large bowl. I like to use a whisk to break up any lumps.
3. Add the pumpkin, vanilla, eggs and stir until combined. Gently fold in walnuts and scrape batter into prepared pans. Bake for 22-25 minutes or until they feel springy on the top when touched.
4. Allow to cool before slicing. Enjoy!
Nutrition Facts per 1/4 mini loaf: 152 calories, 11.1 grams total fat, 7.9 grams carbohydrates, 3.8 grams fiber, 6 grams protein.
Hungry for more free coaching advice? How about some free recipes as well? Enter your email address below and hit Sign Me Up!
Jo McPhee September 7, 2012 at 3:55 am
yum, yum…I have just discovered Paleo…I know “where have I been?”
It’s tricky in my house to cook sweet things paleo as my eldest son is ananphylatic to nuts…but I might just make this one for me
Thanks for sharing,
Jo from Melbourne, Australia
Kara September 9, 2012 at 6:12 am
This looks divine! Do you think it would work to make muffins?
admin September 9, 2012 at 10:21 am
Kara – Absolutely, I’m sure it would make great muffins!
Jody September 16, 2012 at 6:39 am
I baked these in mini muffin tins for 13 min. Them let them cool for a minute and flipped them on their side so that they could continue to cool but the heat could escape from the bottom of the muffin well. I was able to make 23 muffins (I just couldn’t fill the last well). Very yummy.
CV October 23, 2012 at 9:16 pm
what would be the substitution if you used regular sugar in this or any of your recipes? Is it the same or less?
admin October 24, 2012 at 11:16 am
I’d use the same amount, just watch because it may take a little longer to bake.
Jerica March 27, 2013 at 4:09 pm
Im baking this now but in a regular bread pan and I’m on minute 35 and it is far from done..
I would think it would cook faster in a larger pan?
Surprised no coconut oil in the recipe too.
Help!
Georgie March 27, 2013 at 6:11 pm
No, it won’t cook faster in a bigger pan, but SLOWER! Just have some patience, maybe raise the temperature 15 degrees.
CS March 27, 2013 at 6:53 pm
I tried making it as instruction and the batter was like cookie dough, it wasn’t moist enough, cooked it anyway and fell apart – totally not edible. I am a good cook and am not used to bake with almond and coconut, I am not saying this recipe is not good it is just my experience and I would appreciate any tips.
2nd time, I did add splash on almond milk to get more batter recipe and did not work either
Ally April 20, 2013 at 8:39 am
My experience was exactly the same as CS’s. I used granulated Splenda. Is it possible the wet/dry ratio is a little off?