We need to go over the disclaimer: I screwed this up during the first attempt. In this post, I'm mainly referring to attempt #2, but I'll be honest... it still didn't fully go to plan.
Don't get me wrong, attempt #2 was absolutely delicious (my picture included in this post is of my finished, edible product). But my artfully-angled picture does not show the height of the bread. It turned out quite short, so when I make this again in the same bread pan, I will double the recipe in order to make the dessert more reminiscent of an actual loaf shape. With that being said, it was so yummy.
I had to pull inspiration from a couple of different recipes; I will link them below to give full credit.
The first bread came out too wet no matter how long I left it in the oven. The outside started to burn while the inside remained slightly uncooked. I think I used just a tad too much pumpkin in the first batch.
Anyways, the final taste test was very satisfactory! This dessert is gluten-free, dairy-free, refined-sugar-free, and is full of healthy ingredients like cinnamon and real pumpkin. Did you know that pumpkin is packed with antioxidants and minerals? It's also very beneficial for our skin, immunity, fiber, potassium, vitamin C, vitamin A, and more! And cinnamon is one of my favorite spices to use; not only is it delicious but it's anti-inflammatory, improves insulin sensitivity, and lowers blood sugar levels.
Picking up healthy habits does not mean we have to sacrifice all of the yummy foods that bring us joy. Autumn is a magical time and kicks off a cozy season filled with warm, decadent, indulgent treats. I don't want to ignore my cravings and make myself miserable, but I also don't want to feel sick from eating processed ingredients that will upset my digestive system or cause my skin to flare up. So this is my way of bringing harmony!
I hope you're having a wonderful fall so far, and I would like to encourage you to take advantage of this chilly sunny weather while you can. Get some fresh air, go on a walk, visit a farmers market, or simply watch the sunset if you happen to be home for it. The frigid winter is slowly creeping in on the horizon; now is the time to thrive in the outdoors and implement an active lifestyle. Happy baking, and happy Autumn!
Ingredients
-70 grams coconut flour (or a little over 3/4 cup)(can be bought at Giant Eagle or Walmart)
-1 tbsp cinnamon (or pumpkin pie spice, depending on preference)
-1 tsp baking powder
-1/4 tsp baking soda
-1/2 tsp salt
-4 eggs
-1/3 cup pure maple syrup (I used sugar-free syrup from Walmart; you could also use honey for natural sugar)
-2 tbsp coconut oil, melted
-1 cup canned pumpkin a.k.a. pumpkin puree
-topping: 1/3 cup nuts (I used pecans)
*depending on the size of your bread pan, you may want to double this recipe so it's bigger.
Directions
-Preheat the oven to 350 degrees F.
-Line a bread pan with parchment paper
-Put all of your dry ingredients in a bowl (besides the nuts!) and mix it up with a fork.
-Add all the wet ingredients and use a mixer to combine, or hand-whisk it yourself until everything is blended.
-Pour the batter into your pan. It should be on the thicker side; thick enough where you need to use a spoon to smooth out the top.
-Crush/chop up your nuts of choice and sprinkle over the top of the batter.
-Bake for a little over an hour; check the bread by inserting a knife in the center after an hour (if it comes away clean, it's done!) Mine took about 1 hour and 10 minutes.
-Let cool completely
*Picture is my own
*Links for extra guidance:
https://www.foodfaithfitness.com/gluten-free-paleo-pumpkin-bread-with-coconut-flour/
https://healthyrecipesblogs.com/paleo-pumpkin-bread/