♪ It’s beginning to smell a lot like autumn ♪
Hmm, I may have gotten my holidays mixed up but you get the gist. Good thing it is perfectly acceptable to have pumpkin during Christmas too, so this recipe is applicable from Thanksgiving until the end of winter. Which in Vancouver’s case, is usually May.
Where does spring fit in? We’re not quite sure either…
But I’m getting ahead of myself, it’s THANKSGIVING! Which can pretty much be regarded as simply ‘pumpkin holiday’, because pumpkin pie is almost synonymous to Thanksgiving. I’ll skip the turkey and go straight for a large slice of pie please. And maybe a generous scoop of stuffing on the side…
My rainy months are spent dreaming about what pumpkin concoctions I can make for breakfast, lunch, dinner, snack, Thanksgiving, Christmas, and any other occasions in between. Pumpkin pie is always a good idea, but it requires pie crust, which can be time consuming. Quick breads are much more favourable for the impatient baker like myself.
In the beginning days of my baking phase, I had a pumpkin recipe I had adapted from this one that was my favourite loaf in the world. I would make it constantly throughout the week so that there would always be pumpkin bread around to snack on. If I’m ever in the mood of baking with regular flour, that would be my go-to recipe. Nowadays, I’m more interested in completely healthify-ing recipes now. No refined flour or sugar in sight! This Coconut Flour Pumpkin Bread is the gluten free answer to my quest.
Strangely enough, this loaf is like a hybrid of pumpkin pie and pumpkin bread. We’re hitting two birds with one stone each bite. That, my friends, is called efficiency. And efficiency is warmly welcomed into the kitchen during Thanksgiving preparation; it’s a mad whirlwind in there!
We’ve previously shared a recipe of Pumpkin Spice Granola (#PSG) and that was heavenly good. This Coconut Flour Pumpkin Bread is equally delicious, and just as healthy too! Pumpkin is one vegetable that isn’t usually seen as being “weird” in sweet foods; there is no need to hide the fact that there is a ton of veggie goodness in here!
People go crazy for pumpkin, and there is a long list of good reasons for that. Pumpkin is a fabulous source of fibre that is low in calories and is packed with essential nutrients such as vitamin A and C, potassium, carotenoids (powerful antioxidents that keep skin looking young and fight cancer), iron, and many more nutritional benefits! A general guideline that enhances a healthy eating lifestyle is to consume at least one serving each of a dark green vegetable and an orange fruit or vegetable; pumpkin is an optimal way to fulfill the orange category.
The whopping one and a half cups of pure pumpkin puree also provide moisture in this loaf. There is no dry moment in this loaf. I mean that literally and figuratively. Every bite will be a mouthful of real pumpkin and warming spices, the perfect way to start a chilly autumn morning or to cozy up in the afternoon alongside a hot drink. Whether it be tea, latte, coffee, hot chocolate, or cider, a slice of this pumpkin bread will accompany your choice wonderfully. Be sure to enjoy it warm and toasted! I reheat my slices in a convectional oven at about 300⁰F for 10 minutes.
Completely gluten free, super high in fibre (3 grams per slice!), and made with wholesome ingredients, this is the pumpkin loaf of your dreams because you can engulf the entire loaf and still feel good about that in a turkey coma.
Happy Canadian Thanksgiving everyone!
P.S. Do you like to say ‘fall’ or ‘autumn’? I like autumn because it sounds and looks fancier, haha!
- 3 eggs
- 1½ cup pure pumpkin puree
- 2 tsp pure vanilla extract
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil, melted
- ½ cup coconut flour
- 1 tbsp ground cinnamon
- A pinch each of ginger, pink Himalayan salt, and freshly ground nutmeg
- ⅛ tsp allspice
- 1½ tsp baking powder
- 1 tsp baking soda
- A handful of pecan halves, roughly crushed (optional)
- ½ tbsp cacao nibs (optional)
- Preheat oven to 350⁰F and line an 8"×4" loaf pan with parchment paper, leaving an overhang on the sides.
- With a stand mixer or hand-held electric mixer, whip the eggs until pale yellow and triple in volume, about 5 minutes.
- In a separate small bowl, whisk together the pumpkin puree, vanilla, maple syrup, and coconut oil. Add to the eggs and mix on low speed until homogenous.
- In another small bowl, whisk together the coconut flour, spices, salt, baking powder and baking soda. Gently fold into the wet mixture until fully incorporated.
- Spread batter evenly into prepared loaf pan and smooth the top. Top with crushed pecans and cacao nibs if desired. Bake for 45 to 50 minutes in preheated oven; a toothpick inserted into the centre of the loaf should come out clean.
- Cool completely before slicing. Store in an airtight container. Will last about 1 week in the fridge.
Updated on October 11, 2015: I find that an extra five to ten minutes in the oven helps retain the structure of the loaf. Overcook the loaf just a wee bit, until a toothpick inserted comes out clean (not with a few moist crumbs).