What do you do when you have an overabundance of pumpkins? Yes, I know this is a strange question to be asking right before summer starts, after all, one usually thinks of pumpkins as a fall veggie. But we got a surprise in the garden this spring when a HUGE pumpkin vine popped up all on its own, and now we have a box full of pumpkins.
The obvious answer is to freeze some for later, which I have done, but also try and find the yummiest pumpkin bread recipe you can for you readers.
I have not failed you!!
This bread does not last in the house. It’s so quick and easy, that I have made a loaf virtually every day this past week. With it being so nutritious, I don’t have a problem with it disappearing so fast.
Wish I could say that I nailed it, but the credit goes to the Wellness Mama.
Gluten Free-Pumpkin Bread
- 5 Eggs
- 1 cup of pumpkin puree (pumpkin only… check the ingredients)
- 1/4 cup coconut oil or butter (softened)
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp vanilla
- 1-2 Tablespoons of pumpkin pie spice or cinnamon
- 1/4 cup honey or a few drops of stevia extract
- Preheat oven to 400 degrees.
- Put all ingredients in medium sized bowl.
- Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
- Put into greased muffin tins or loaf pan- For muffins, I use a 1/4 cup measure to make pretty even sized. Batter will be somewhat thick.
- Bake for 13-18 minutes (muffins) or 25-35 minutes (bread) until lightly browned and set in middle (Note: Mine went for 35 minutes ).
- Optional topping: finely grind almonds or pecans and mix with butter or coconut oil to make a crumble topping.
Serve with cream cheese or butter. I prefer the butter. Let me know what ya all think!