When it’s pumpkin season, I jump right on the ‘make-everything-with-pumpkin’ wagon. And I’m definitely guilty of enjoying a few pumpkin spiced lattes with almond milk too. Since I was having people over for a fall brunch last weekend, it was the perfect time to experiment with a healthy version of pumpkin bread. I made it extra special with the addition of my favorite sweet cashew cream. It’s always fun when you make a popular recipe healthy but your guests have no idea that it’s not full of sugar, white flour and butter because it tastes just like the real deal. With a few simple ingredients and only 30 minutes of baking, this pumpkin bread was ready in no time and it had my apartment smelling perfect for a beautiful fall day.
- 1/2 cup (170 g) coconut flour
- 6 organic eggs
- 1/4 cup (60 ml) coconut oil
- 1/2 cup (125 ml) pure maple syrup
- 1/2 cup organic pure pumpkin puree (I used BPA-free canned pumpkin)
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- ¼ tsp vanilla extract
- 1 tbsp pumpkin spice blend
- 1/4 cup sweet cashew cream (You can quarter this recipe)
- Preheat oven to 350 F (177 C).
- Add the coconut flour, salt, baking soda and spice to a large bowl and mix well.
- In a separate bowl, combine the eggs, pumpkin, maple syrup, coconut oil and vanilla extract and use a hand mixer to blend well.
- Add pumpkin mixture to dry ingredients and use hand mixer on low until smooth.
- Grease a bread pan with coconut oil and pour the batter in evenly.
- Bake for 30 minutes. This recipe is very moist so you may need to bake for another 5-7 minutes, depending on your oven. Use a fork or toothpick to test if it’s ready by lightly puncturing the bread with and making sure it comes out clean.
- While baking, make the cashew cream and place it in the fridge until bread is ready.
- Let bread cool for 10 minutes then slice and drizzle with cashew icing.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
- Nutrition per serving:
- Saturated Fat8g
- Protein 5g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.