Even though as I am typing this I realize that it is a really hot day that still feels like summer. But, it’s September and I have found my mind thinking of pumpkin, squash, apple and crisps desserts for a while. I guess I couldn’t wait to put a recipe up that contains pumpkin. That means I am getting ready for fall and the blog (and blog world) will soon be full of different fall recipes. I used to not like pumpkin, because all I can think of was pumpkin pie. I know it’s weird, but I really don’t like pumpkin pie!? But once I put pumpkin in muffins and breads, and then doused them in organic butter, I fell in love. They are easy to make, a healthy choice and the perfect grain-free fall recipe.
This recipe can be sliced and frozen so you can thaw out a piece as needed. I like to keep my kitchen stocked up with healing muffins, breads and desserts in case I feel the need for a treat. I always recommend that for everyone too! You never know when a craving or a temptation of an unhealthy food will strike. If you have a freezer full of healthy options, you will never cave in. I want to be clear, there is a difference between choosing a “vacation meal” vs caving in to a craving and feeling bad for eating something (either physically or mentally). I want to avoid the latter one, not make you feel like you can’t ever have any kind of treat. To me, it’s about freedom with eating and not being ruled by cravings.
Here is the first installment of pumpkin recipes: a grain-free pumpkin bread. Enjoy!!
Ingredients
1 1/2 cups almond flour
1/2 cup coconut flour
2 Tablespoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 teaspoons Stevita stevia
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree, canned or homemade
4 eggs
1/2 cup coconut oil, melted (or organic butter)
2 Tablespoons raw honey (optional)
Directions
- Preheat oven to 350 degrees and grease a loaf pan with butter or coconut oil
- In a food processor pulse the dry ingredients: almond flour, coconut flour, cinnamon, nutmeg, ground ginger, stevia, baking soda and salt. I like to put it in the food processor because it is like sifting the flour.
- Add the pumpkin puree and eggs and coconut oil to the food processor and mix for 20 seconds
- Add the honey, which is optional. It will make the batter a little smoother, but it is not necessary
- This bread batter will be a little thicker from all of the coconut oil, but will cook up really well
- Bake for 50-60 minutes or until a toothpick comes out clean
- Refrigerate this bread after it cools because it will go bad quickly because of the pumpkin and there’s no preservatives in it
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Jan says
The bread is so moist!! No one would ever know it was grain free ! I have to have ‘treats’ in my house like this bread! I have found out how easy it is to be grain free , gluten free, and sugar free! Thanks again!!
Dina says
Hello, and thanks for this recipe. I want to try it, but Stevita Stevia is not available to me. I live in France and have no idea where I would find this product. Can I just leave it out, or should it be replaced with something else. Xantham gum?
Thanks in advance for your reply!
Dina
Dr. Meghan says
Hi Dina-
Stevita is just a brand of the herbal sweetener stevia. Do you have that available in France? Any kind will do, you just will probably want to decrease the amount because it may be a little more potent. Xanthan gum wouldn’t work because it’s not a sweetener, more of a thickener. If you don’t have access to any stevia, then you can substitute in more raw honey and it will work out just fine!!
Blessings-
Dr. Meghan
Dina says
Thanks so much for your reply! Although I had never seen it before, I think I may be able to find the Stevia in an organic health food store close to us. Thanks again!
Dina
diane says
Thank you for sharing the grain free recipes – I am collecting and will be baking soon :) Looking forward to having healthy desserts for Thanksgiving!!