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| ...recipe adapted from Cooke + kate. |
The trees are changing leaves already, the air so much fresher.
I miss summer...and I do love the fall.
(It's winter that I have a love/hate with...)
One of my all time fav's of fall?
Pumpkin.
Everything and anything.
This weekend I was on a mission to find a really good pumpkin recipe.
And I found it.
Admittedly I had to venture away from gluten free. Lately I've been craving the light and fluffy breads that can't seem to be replicated (or I've not yet mastered) with gluten free baking. Everything I make seems to turn out gummy and/or brick like.
I don't have a gluten allergy (I think), I just notice the difference (big time) on my digestion when I lean towards avoiding it as much as possible. And after following the recipe 'as is'...I feel good to give gluten free a whirl the next time.
Or maybe I should leave a GREAT thing alone?
It really is THEE best pumpkin bread (or any bread for that matter) that I've ever baked.
So go! if you love pumpkin...bake this bread!!!
Healthy Whole Wheat Pumpkin Bread
Ingredients
1/3 cup of melted coconut oil
1/2 cup of honey
2 eggs (grain fed, free range please!)
1 cup of pumpkin purée
1 tsp pure vanilla extract
1 3/4 cup whole wheat pastry flour
1/2 tsp sea salt
1 tablespoon pumpkin pie spice
1 tsp baking soda
1/4 cup hot water
Preheat oven to 325 degrees.
In a large bowl, mix together the coconut oil and honey.
Add eggs, and mix well.
Stir in pumpkin purée and vanilla, then add flour, salt and pumpkin spice.
Add baking soda to hot water, stir to mix then add to batter (I boiled the water.)
Spread the batter into a greased 9x5 inch loaf pan.
Bake for 55 minutes...checking to make sure a toothpick comes out clean when inserted!
Cool on wire rack...annnnnnd serve.
Butter optional :)
Enjoy!
Eat and tell me all about it! ...
xo
jodi renée
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