It's that time of year again. Bring on the pumpkin recipes!

Tina Haupert
September 23, 2013

It's that time of year again. Bring on the pumpkin recipes!

Fall is my favorite time of year, and I cannot get enough of the sweet, cinnamon-infused, pumpkin-packed baked goods of the season. Pumpkin pie, pumpkin muffins, pumpkin pancakes... oh, I love them all!

I recently hopped on the pumpkin train and created my own gluten-free recipe for pumpkin bread. It combines nutrient-packed pumpkin with satisfying coconut and chewy raisins for a delectable autumn treat. This pumpkin bread is so good, you won't even know it's gluten-free!

Ingredients:

  • 2 cups almond flour or meal
  • 1/2 cup coconut flour
  • 1 15-ounce can of pumpkin
  • 1/2 cup honey
  • 4 eggs
  • 1/2 cup melted coconut oil
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup shredded coconut
  • 1/2 cup raisins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat a 9" X 5" loaf pan with non-stick cooking spray and then pour in batter. Spread evenly.
  4. Bake for 60-65 minutes until loaf is cooked all the way through.
  5. Allow to cool before serving.

Makes 1 loaf

Read Tina’s daily food and fitness blog, Carrots ‘N’ Cake.

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