Pumpkin Bread

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.

this is my little ramekin tester.


*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.

*yes, 315f.

*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!

pumpkin bread

(adapted from the coconut mama)

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:

calories: 300g

carbs: 32g

protein: 9g


pumpkin bread

pumpkin loaves

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.

substitution reminders:

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.

slices perfectly

pumpkin bread

1 cup pumpkin puree

2 eggs

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.

try to allow 20 good minutes to cool before removing from pan.