Coconut Pumpkin Bread
Pumpkin bread is a fall staple in our household. I grew up eating my mother’s version and now that I’m a mom I make it often for my family. The main change is substituting coconut oil for vegetable oil and using some non-traditional flours and flaxseed. Also, I leave out the ground cloves because to me it competes too much with the coconut flavor.
4 eggs, beaten
2 cups sugar
2 cups cooked pumpkin or sweet potato (1 can pumpkin, not pumpkin pie filling)*
1 cup coconut oil, melted
1/2 cup water plus 2 tablespoons
1/2 teaspoon baking powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 cup whole wheat flour
1 cup all-purpose flour
1 cup coconut flour
1/3 cup almond flour
1/4 cup ground flaxseed
*If you have time, roasting the pumpkin or sweet potato and pureeing in the food processor gives a much richer flavor than the canned pumpkin
1. Oil two small loaf pans. Combine eggs and sugar; mix well.
2. Add pumpkin, coconut oil, and water. Blend thoroughly.
3. Add all dry ingredients and mix until combined. Note: The batter will be much denser than with traditional pumpkin bread.
4. Pour into prepared loaf pans and bake at 350 degrees for 45 minutes to an hour, until an inserted knife comes out clean.
What are your favorite holiday recipe makeovers?