Grain-Free Pumpkin Bread

Grain free. Gluten free. Soy free. Dairy free. Low Carb. Low Sugar.

This delightful bread is low in sugar but high in flavor and deliciousness and highlights one of my favorite seasonal foods - pumpkin!! Pumpkin used to be a year round food for me until I learned I had a histamine intolerance which made me sensitive to foods like pumpkin and cinnamon. So this whole year I've excluded these items from my diet, which has been challenging for me but has paid off.  And now that Fall has arrived, I'm treating myself to some of my favorite pumpkin recipes in small amounts and wanted to share some with you:)

This bread is super versatile and can be made into a dozen muffins if you prefer. I recommend adding your favorite "crunch" to this bread –I love walnuts because they are a healthy source of omega-6 fats and have been shown to be neuro-protective for the brain, but pecans or hazelnuts could also work well in this recipe.  Or for a special treat every once in awhile, add 1/3 cup dark or vegan chocolate chips or even some craisins or raisins.  

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Grain Free Pumpkin Muffins: (PRINT RECIPE)
Serves 12

Ingredients:
Heaping ½ cup 100% pure pumpkin puree
¼ cup coconut flour*
1 ½ cups blanched almond flour or almond meal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon pumpkin pie spice
3 large organic, pastured eggs
3 tablespoons coconut palm sugar*
2 tablespoons maple syrup
1/3 cup coconut oil, melted (can sub melted ghee or avocado oil here instead)
1 teaspoon pure vanilla extract

*If you are sensitive to coconut, try using 1/3 cup tiger nut flour or quinoa here instead and swap the coconut sugar for additional maple syrup.*
 
Optional Ingredients: (Choose one)
1/4 cup chopped nuts (walnuts, pecans, or hazelnuts work well)
1/3 cup dark or vegan chocolate chips

Directions:

1. Heat oven to 350 degrees and grease the sides and bottom of an 8½-by-4½-inch loaf pan with a heaping teaspoon of coconut oil, then place a piece of parchment paper on the bottom.
2. In a large bowl, whisk flours, salt, baking soda, baking powder, pumpkin pie spice, cinnamon, and ginger.
3. In a separate bowl or in the bowl of a stand mixer, beat eggs, pumpkin puree, coconut sugar, maple syrup, melted oil or ghee, and vanilla for 60 seconds. 
4. Fold dry ingredients into wet ingredients and mix by hand with a spatula until well incorporated; add more coconut flour 1 tablespoon at a time if your batter is too thin and wet.
5. Then fold in chopped nuts or other toppings if using.
6. Pour batter into loaf pan and then place it in the oven to bake. 
7. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-45 minutes.
8. Allow loaf to cool for 15-25 minutes before removing it from the loaf pan. 
9. Place on wire rack to cool completely before slicing. 
10. Serve by itself or with some ghee, coconut oil, grass-fed butter, or apple butter and enjoy!!

p.s. - if you decide to make 12 muffins instead of bread, bake for 18-25 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove muffins from the tin but leave the muffin paper/wrapper on until completely cool. If you try to peel it too early, lots of the muffin will stick to the paper and it will be a mess!

Enjoy!
Billie