Autumn is my absolute favorite season. Not only is the world a beautiful panorama of color, but the harvest season brings us so many wonderful ingredients to create delicious comfort food. Despite all the craziness about “pumpkin everything” in the fall, I can’t get enough of it every year at this time. This easy-to-make clean pumpkin bread is absolutely delicious with a cup of coffee at breakfast or as a dessert after dinner. It also makes a great between-meals snack, plain or covered with just a little bit of almond butter or a drizzle of honey. And if you slice it thin and toast it, it makes great French Toast for a Sunday brunch! As always, enjoy and post your comments & photos.
Chef’s Notes: you can also add a tablespoon of unsweetened cocoa powder to this recipe if you want to enjoy a chocolate version of this pumpkin bread. That’s delicious. Another option is to add 1/4 cup of almond slivers of even whole almonds if you wish! Or try 1/4 cup of unsweetened shredded coconut!
Ingredients • 1/2 cup coconut flour • 1 tsp sea salt • 1 tbsp pumpkin pie spice • 1 tsp cinnamon • 1/2 tsp baking soda • 1/4 tsp baking powder • 1 can (15 oz) pumpkin puree • 4 eggs • 3 T honey • 1 T coconut oil, melted • 1/2 tsp vanilla extract
Instructions- 1. Preheat oven to 375°F. 2. Combine flour, salt, pie spice, cinnamon, baking soda, & baking powder in a bowl and set aside. 3. In a separate bowl, whisk together eggs, puree, honey, and oil. 4. Fold wet ingredients into dry ingredients. 5. Prepare a bread pan with additional melted coconut oil (or use a clean cooking spray) and then pour the batter into the pan. (You can also line the pan with parchment paper instead of using additional oil if you choose.) 6.Bake for approximately 45 minutes, or until you’re able to insert a toothpick into the center that comes out clean. 7. Remove bread from pan and allow it to cool for at least 20 minutes before slicing.