Pumpkin Bread

Makes 2 loaves

Preheat oven 350 degrees

Bake for 45 minutes

Takes 1 hour

*Preheat oven and grease loaf pans with ghee or coconut oil.

 

In medium bowl stir together all of the dry ingredients:

 

3 cups blanched almond flour, I prefer Anthony’s

1/2 cup sorghum flour (or other gf flour of choice)

1/3 cup coconut flour

1 tsp. sea salt

1 tsp. baking soda

1 tsp. baking powder

1 Tbsp. ceylon cinnamon

1 tsp. powdered ginger

1 tsp. ground nutmeg

1/2 tsp. ground clove

1 tsp. ground vanilla bean

 

In large bowl blend ingredients together. Works best to blend with heavy duty mixer (such as a Kitchen Aid. Mix on high for 2-3 minutes):

8 pastured organic eggs

1 14 1/2 ounce can pumpkin puree’

1/2 cup golden monk fruit sweetener

1/2 cup dark amber pure maple syrup

1/4 cup brain octane oil, melted coconut oil or unsalted butter

* Optional add in’s- 1/2 cup per loaf

Lily’s stevia sweetened dark chocolate chips

walnut or pecan pieces

 

Directions:

  1. Make a well in the middle of the dry ingredients. Using rubber spatula, scrape sides and blend until smooth

  2. Fold in chocolate chips and nuts

  3. Pour batter into prepared loaf pans *I use unbleached parchment sheets/1 per loaf pan

  4. Bake in preheated oven for 45-50 minutes or until center is cooked through.

  5. Allow to cool for at least 30 minutes before removing from loaf pans

  6. Continue cooling on racks

  7. Serve with butter, ghee or pumpkin whipped cream (See recipe below)

 

Pumpkin Whipped Cream

2 cups heavy whipping cream

1/2 cup pumpkin puree

2 full droppers Sweet Leaf liquid stevia, vanilla creme flavored

1/2 tsp ground vanilla bean powder

1/2 tsp ceylon cinnamon

  1. Place all ingredients into high speed blender. I use Vitamix

  2. Blend on high until cream is firm (about 10 seconds)

  3. Serve & Enjoy!