I'm pretty excited about this one! The past year or so I've been trying to cook/bake more and more, as well as experiment with healthy recipes. Sometimes, it's a lot of fun. Other times, it turns out quite poorly (especially in my teeny tiny NYC kitchen with my stove that probably dates back to the 1800's. No joke people...). Luckily this time around, my baking turned out delicious! I attempted the paleo pumpkin spice bread. It's only a few, easy ingredients, and takes about 45 minutes tops. It was moist, flavorful, and good for you too! Definitely worth a try this holiday season.
Preheat the oven to 350 degrees. Combine the wet ingredients in a mixing bowl, and blend. I recommend using a magic bullet because it gets everything blended perfectly. Next, combine the dry ingredients in a separate mixing bowl. Pour the wet ingredients into the dry and mix together with a hand blender. Grease the mini loaf pans with coconut oil, or I would maybe try lining with parchment paper (my bread stuck a little bit even with the coconut oil). Pour batter into the mini loaf pans, and bake for about 30-35 minutes. You can check if the bread is ready by sticking them with a tooth pick or thermometer.
- 1/2 cup coconut flour, sifted
- 6 eggs (recommend brown, cage free)
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup pumpkin puree
- 1/2 teaspoon salt (recommend sea or kosher)
- 1/4 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin spice blend
*Adapted from The Primal Palate