November 26, 2014

paleo pumpkin loaf (grain free & gluten free)

I'm at it again.  Trying to make my favorite cakes without grains.  Inspired by my success on the white bean cake, I tried making a paleo pumpkin bread next.  Well guess what, it worked!  Coconut flour baby!  Now the cane is a lot denser than the kind made with what flour, but it's equally as tasty. 

Here's the recipe!
Paleo Pumpkin Loaf
makes 2 loaves

1 can of pumpkin puree
10 large eggs
1 tbsp pure vanilla extract

3/4 cup butter, room temperature
3/4 cup sugar
12 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda

1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon ginger


Preheat oven to 350 degrees.  Grease 2 loaf pans and set aside. 
Place the pumpkin puree, 8 of the eggs, vanilla, sugar in a large bowl and mix well. 
In a small bowl, mix together coconut flour, baking soda, and baking powder, salt and spices.
In a larger bowl, beat butter until light and fluffy. Add the remaining two eggs, beating well after each one. Pour pumpkin batter into egg mixture and mix. Finally, stir in coconut flour mixture and beat the batter on high for one minute until smooth. Pour into the prepared pans.

Bake for 350 degrees for 1 hr and 10 minutes.  The loaves are done when a knife insert into the middle comes out clean.  Let cool completely before scoring the edges and then turning over onto a wire rack.  If you do this step too soon there's a good chance the loaf will break/fall apart.  Once the cake has cooled down, cut into slices and enjoy with a tall glass of cold milk.

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