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October 12th 2010
archived under: Baked Goods, Grain Free, Meatless, Recipes

Maybe it’s because we’ve been running around a lot more in the mornings, but Anneliese has been napping like crazy lately. Seriously, I have HOURS to get things done now! So yesterday I baked those banana nut muffins, and today I tried out a pumpkin recipe I had in my head. At first I thought it wasn’t going to work out, because it was a big jiggly when I pulled it out of the oven, but I cooked it for another 10 minutes and it set rather nicely.

The inside is still moist and the bread slices beautifully. It’s delicious with milk, and would also make a nice breakfast bread with a cup of coffee.

I like chocolate chip pumpkin bread, but you can of course leave out the chocolate (and the nuts if you’d like, too).

Also? It’s 10:15pm and DARK and I could still take this awesome picture. I LOVE my new lens. Best $99 I’ve spent in a while.

IMG_3597

Grain-Free Chocolate Chip Pumpkin Bread

Preheat your oven to 350 degrees Fahrenheit.

With an electric mixer (I used my stand mixer), combine:

  • 1/2 cup coconut flour
  • 8 eggs
  • 1/2 cup milk
  • 1/4 cup coconut oil
  • 1 – 15oz. can pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup honey

Add:

  • 1 Tbsp cinnamon
  • 1 Tbsp instant coffee (optional but awesome)
  • 2 tsp nutmeg
  • 1/2 tsp ground cloves

Fold in:

  • 1/2 cup chopped nuts (I used walnuts)
  • 1 cup chopped dark chocolate, or chocolate chips

Pour into a greased loaf pan. Bake 65ish minutes, until a toothpick inserted in the middle comes out clean (if you don’t accidentally stab a bit of chocolate, in which case, it might have chocolate on it).

Hope you like it!







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