Yay pumpkin is in season! That means pumpkin carving, pumpkin seeds, pumpkin pies, or just pumpkins all around your house! But my second favorite pumpkin dish (pie has my heart…) has to be pumpkin bread. It is always so moist and light and wonderful. It makes mornings almost enjoyable when served with tea/coffee for breakfast.
Mmmm this sure makes your kitchen smell like fall! I love that orangey golden look of pumpkin baking… One cozy, foggy evening, make this for your family and friends. I'm sure your efforts will be appreciated :)
This pan is amazing! So fun to bake breads in, especially pumpkin bread, because its shaped like pumpkins! I added in carob chips to give it a playful, sweet touch in the spirit of halloween. You might as well serve this at your door!-- much better than all that sugary candy… bleh… ;)
- 3 organic cage free eggs
- 1 can of canned pumpkin
- 1 tbs. Vanilla
- 1 cup coconut sugar
- ½ cup melted coconut oil
- ½ cup tapioca flour
- 1 cup bob mills all purpose baking flour
- ½ cup brown rice flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- A sprinkle of cinnamon and nutmeg
- ½ cup carob chips
Preheat oven to 375
In a large mixing bowl, beat eggs till smooth, and add in pumpkin. Mix together, then add in sugar, vanilla, and coconut oil.
In a separate bowl, combine the “dry” flours and ingredients. Then pour in with the “wet” in the bowl and mix/stir till it forms a batter. The texture should be slightly solid, very thick, and a little liquid.
Spray a rectangular bread pan with coconut oil spray. Fill the batter in, and bake for 45 minutes to an hour.
Cool for about 15 minutes, then flip pan onto plate-- hopefully it will come out clean!