a few months ago, i attended an estate sale of a deceased great-uncle. in his home being sold was a treasure trove of baking and cooking tools. i restrained myself, and chose 3 practical items. -a potato ricer, a tart pan, and a set of bread pans that happen to be a really funky size. who in the world uses a 7 3/8 x 3 3/8 loaf pan?? i have no clue. i just knew that aunt willow marie would be proud of all of the baking that i do. she would want me to have these tools. her and my grandmother were the stars of the show with their cookies and cakes, and i remember very vividly helping to bake warm breads, gingersnap cookies, nut rolls, and amazing pies. i had been waiting to use these special pans until i found something i was super confident would turn out on the first try.
this is one of the easiest and most delicious recipes i have ever whipped together. i knew exactly what i wanted the result to be, and actually ended up with exactly that.
i used whey protein powder here not only for extra protein, but also to soak up some extra water from the pumpkin puree, though coconut flour could be subbed into its place. this is a fairly healthy recipe, as all of the ingredients fit into the primal blueprint that i try to follow. it is packed with protein, and the sweetness level can be adjusted to individual taste. add chopped, toasted pecans for even more of a protein fix if you so wish.
as you can see, i like a nice tall loaf. many times quick breads are short in the loaf pan, never exceeding half of the height of the pan. not here. i like nice, full slices.
the bread turns out perfectly moist, without feeling soggy or wet. i think the sweetness is perfect. -just enough for a dessert, not too much for midday snacking. i even think it would make a great breakfast slice.
it tastes just like it should, full of pumpkin flavor and a little bite of spice. i hear people say often that pumpkin breads using wheat flour doesn’t taste much like pumpkin, rather like pumpkin spices. i don’t do that. pumpkin should taste like pumpkin as the main ingredient, not a component. just as apple based recipes should taste like apples, not like apple spices.
coconut flour may be subbed in for whey protein.
honey may be subbed in for maple syrup, if you must.
9×5 standard loaf pan would be a fine stand in here if you don’t have funky loaf pans like i do. also, i’m sure this recipe translates very well into muffin, just be sure to shorten the baking time.
this could be given a cream cheese frosting, but i really like it without. it is totally sweet enough to stand alone.
1 cup pumpkin puree
1 cup maple syrup
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 tsp baking soda
1/2 tsp salt
2 packed cups almond meal
1/2 cup whey protein powder or coconut flour, measure, then sift
optional stir-ins: handful of toasted, chopped pecans, chopped crystalized ginger
preheat oven to 350f. grease 2 small (7 3/8x 3 3/8) or 1 regular (9×5) loaf pan. i like to cut a large strip of parchment paper for easy removal.
combine all ingredients, beating well with handmixer. pour into loaf pans.
bake for 45 minutes, until toothpick comes clean when inserted in the middle.
remove from oven and allow to cool for 20 minutes or so before using knife to separate edges from pan. gently remove loaf. i like to slice when it is still pretty warm. place on a wire rack to allow it to cool completely. the crisp edges of the end piece is my favorite.