we are all settled in at our new (temporary) home in cleveland! finally, i’ve made time to do a little baking, and started with something seasonal. i had been craving pumpkin bread since the chill in the air hit a few weeks ago, and it seemed that everyone around me was indulging. i have been unable to avoid the sights of people eating their pumpkin whoopie pies, pumpkin spice lattes, and all other goodies that are a major “no-no” for me.
i took my loaf pan out of the cardboard box it was packed in and got to work.
i was so excited to find a recipe using no nut flour. i am trying to cut down a little on baking with nuts, since they can be inflammatory when heated. coconut flour is so easy to digest, and is really a health-bomb all the way around. i found this beautiful recipe that the lovely coconut mama had conjured up. since i wasn’t about to dig for my smaller loaf pans, i doubled the recipe and made a few adjustments.
i am thrilled to say that this recipe was a total win. this bread is unlike other gluten-free or grain free quick breads. the texture is much more like a wheat based bread than an eggy or crumbly loaf that sometimes results from coconut flour or almond flour. it is simply perfect. i think the amount of sweetener used here is just right, so i would wait until you try it as-is before adjusting the levels of sugar added.
*just follow the instructions. the step using tin foil to cover the loaf is essential, don’t even think about skipping it. you would end up with a hard-as-a-rock top on your bread.
*since i doubled the recipe, i was able to pour a little extra into a medium-sized ramekin. it took 1 hour to bake. i immediately poured whole milk over it and ate the whole thing.
*use parchment paper to line the bottom of your loaf pan. trust me, your loaf will rip in half if you don’t line the pan. i don’t care how much oil you use. coconut flour sticks.
*you may wish to sweeten with something other than coconut sugar. in that case, i would just use cane or turbanado sugar. don’t attempt a liquid sweetener here. it could be fun, however, to experiment with using a few drops of stevia in place of 1/4 of the sugar.
*yes, 14 eggs.
*as always, i would love to encourage comments regarding substitutions, adjustments, failures, and success! this is a give and take blog, so please let the readers know what this bread is really about!
approx 12 servings
1 cup coconut flour, sifted
1/4 cup tapioca flour (tapioca starch)
1/4 cup flaxseed meal
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 cup + 2 tbsp coconut sugar
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
14 eggs, separated
1 1/2 cup pumpkin puree
1/2 cup melted coconut oil
1 tbsp vanilla
method: grease up and line a standard loaf pan (8.5 x 3, roughly) with parchment to cover at least the bottom.
preheat oven to 315f.
begin with beating the egg whites in a large, dry bowl, until stiff peaks form. set aside while you complete the next steps.
combine the melted oil with the egg yolks, pumpkin, and vanilla. stir well.
mix the dry ingredients in a large bowl.
combine the dry with the wet. you will get a paste.
now fold in the egg whites.
pour into your loaf pan, then make a tent out of tinfoil to go over the loaf. this is where you may also wish to pour some batter into a ramekin, or a few muffin cups.
bake covered loaf (and other portion) for 45 minutes. remove ramekin portion, it is likely done.
remove tinfoil from loaf and continue to bake for 15 more minutes.
turn heat off after 15 minutes, and allow loaf to set up in oven, about 20 additional minutes.
loaf may now be cooled on countertop. allow a bit before removing from pan.
i love warm pumpkin bread served with cold milk poured over it. that, or a chunk of melty butter and sometimes a drizzle of maple syrup. this would be such a phenomenal treat with vanilla ice cream, also!
yes, this is a treat. enjoy a slice slowly and occasionally! the carbs, although high, are much less than most snacks are.. heck, lower than a large banana!
here are the facts per 1/12 of the loaf: