Well I know it’s not fall yet – but we eat this bread all year. So it doesn’t matter to us! But the greatest thing is that this bread also can be done with banana if you like to keep your pumpkin to just the fall and early winter season!
Why make this bread?
I will be honest – making bread is one of my LEAST favorite things to make for our family (but this is a quick one). I do not eat bread. Yes I MIGHT a few times a year have a slice of this bread, or any other grain free I make at home, but bread is NOT a staple item for my daily routine.
However, both my son and my husband who also eat grain free, love bread with either their breakfast or their lunch as a side. I used to make some styles of “sandwich” like bread, but it was more intensive and longer to create. I used to work in some Einkorn bread from time to time – takes even longer. But even that small amount of grain bread was just too much for everyone. So back to grain free. And this one is simple and fast.
This bread is a treat on the side item, it isn’t at all a sandwich bread because it has a traditional pumpkin/banana bread taste. The boys butter or a slight swipe of honey on the slice. However, this bread stands ALONE! No need for toppings or more sweetening. It’s got great sweet flavor already.
Although this is a grain free recipe – those who are pre-diabetic or diabetic still may struggle with it if they are at the beginning of a newer lower blood sugar lifestyle. However, in time and work with an NTP, it may be possible to have this as a treat. It uses maple syrup as a sweetener and has other higher carb components in the flours used. Although healthier than grain and traditional white flour and white sugar recipes, it still may be a challenge for those with sugar balance issues.
As always with any baking, you should start with your wet ingredients mixed in one container, and your dry in another and then combine. I love using an electric whisk just to speed up the whisking of the wet ingredients, but you can certainly fork or wire hand whisk this no problem. Then just pour the wet into the dry and combine to look like the image above.
We love stoneware to bake in. As you can see this is well loved and used often and it works fantastic. We do this over aluminum to decrease toxin exposure and inflammation in our home. You should too. Check your bakeware and cookware as many are very toxic for you!
After electric oven cooking at 350 for 45 minutes you get a lovely loaf. I let it sit in the stoneware on the cooling rack for about 20 minutes, then I remove it to cool further on a cooling rack outside the pan.
Then when it is completely cooled, using a bread knife I slice up the loaf. I package this 2 slices per pack in parchment paper, and then put it in a bag in the freezer. The boys take it out and warm it in the pan with breakfast or for lunch.
Pumpkin (or Banana) Bread
- 1/2 c coconut flour
- 1/2 c arrowroot flour
- 1 tsp baking powder choose aluminum free
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 can pumpkin (or 2 soft bananas mashed) Organic and NOT pie mix – JUST pumpkin
- 4 large eggs pastured are best
- 1/3 c coconut oil (melted) unrefined organic
- 1/4 c maple syrup (or honey) local or organic best
- Preheat oven to 350.
- Combine all dry ingredients in a large mixing bowl. Stir thoroughly.
- Combine wet ingredients in a medium mixing bowl. Whisk electric or by hand until completely combined.
- Pour wet ingredients into dry and mix thoroughly.
- Pour into stoneware and bake for 40-45 minutes at 350.
- Let cool in stoneware for 20 minutes or so. Remove and sit on rack until completely cool. Slice and freeze.