Pumpkin Bread
Supplies
- 3 7 x 3-inch loaf pans
- Toothpick
Ingredients
- Unrefined (no propellant) coconut oil or olive oil cooking spray
- ½ cup grass-fed organic sea-salted butter OR ½ cup raw organic coconut oil AND ¼ teaspoon pink Himalayan salt OR sea salt, ground
- ½ cup raw organic coconut oil
- 3 cups organic coconut sugar , Christmas Cookie Blend, or 2 cups Grade A Dark Amber maple syrup, organic*
- 4 pasture-raised organic eggs OR 2 tablespoons egg replacer PLUS ½ cup purified or distilled water
- 1 15-ounce can organic pumpkin puree
- 2 ¾ cups all-purpose gluten-free flour
- ¾ cup coconut flour
- 2 teaspoons baking soda
- 1 ½ teaspoons pink Himalayan salt OR sea salt, ground
- 3 teaspoons organic pumpkin pie spice powder
- ⅔ cup purified or distilled water
Instructions
- Preheat the oven to 350°F. Lightly spray three 7 x 3-inch loaf pans with olive or coconut oil cooking spray, then sprinkle with gluten-free flour.
- In a large bowl, mix the butter and coconut oil until smooth. Add the coconut sugar and mix well.
- In a small bowl, beat the eggs. Add the eggs and pumpkin to the butter mixture and whisk until well combined. In a separate bowl, whisk together the flours, baking soda, sea salt, and pumpkin pie spice.
- Slowly add the dry ingredients, alternating with water, to the wet mixture. Stir until just blended. Pour the batter into prepared loaf pans and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
*Depending on the brand of your gluten-free flour, you may find your batter looks dry. You can remedy this by adding a dash of maple syrup.