Bread scares me. Not like regular bread, hello that’s delicious, but Paleo bread. I think it scares me because Paleo and Bread are mortal arch enemies and shouldn’t even be spoken in the same sentence, but when have I ever followed the rules? That’s where this pumpkin bread comes in. Paleo bread scares me because it seems impossible. How do you get a nice squishy texture without self rising flour and gluten? It can’t be done! Can it? Well I’m here to tell you, that yes, it can. I made this pumpkin bread yesterday and it was seriously the easiest thing ever! I even surprised myself. It was so easy in fact that I had time to make you TWO count them TWO other recipes out of this bread that will launch over the next few weeks. Get excited. Very excited. I just made all your pumpkin dreams come true.
You guys, this bread came out absolutely amazing. It’s the texture of real bread. It squishes and everything. Not only that but it’s crazy simple to make. Brad was even impressed, and he made Larry The Cable Guy Beer Bread out of a box last week. (SMH) This is what I live and deal with people. Speaking of dealing with, guess what?! Today is DAY 30 of the WHOLE30! We (I) survived! So was I perfect the entire 30 days? Simple answer, no, but I can tell you everything I had that wasn’t technically Whole30 and it all fits on one hand so I still feel successful. I had 1/2 a dark chocolate bar on Halloween because I was jealous that everyone else got to eat candy. I also grabbed a Steve’s Paleo Krunch for breakfast two times when I was strapped for time. Those are definitely Paleo but the whole premise of Whole30 is to stay away from the Paleo baked goods, which is very hard when you run a Paleo dessert blog by the way. I probably ate way too much Nikki’s Pumpkin Spiced Donut Coconut Butter, but what was I supposed to do!? It’s delicious and it tastes like pumpkin donuts. I also had to taste test this bread yesterday and the two other recipes I made you. Other than that I was perfect! The hardest thing for me wasn’t the no sugar, it was the no alcohol. I’m a fish, lets face it people. I had to go out to dinner a few times and would have cut someone for a glass of vino. Instead I grabbed a sparkling water and used lemon and lime wedges to flavor it.
So how did I feel over the course of my Whole30 you ask? You didn’t ask but I’m going to tell you anyway. I slept really good and my moods felt more stable. I didn’t eat any fruit and was doing more of a Keto-Paleo approach. I lost 10 pounds (added bonus) and I only had two allergy attacks the entire 30 days, they were both this week for some reason. Just a little background, I have severe “seasonal” allergies. Technically they aren’t even seasonal they are year round, all the time, at least 3 times a week. This led me to believe that maybe they were food related. I read an article about how the casein in dairy causes your body to release histamines and these histamines could be my seasonal allergies. I also may be allergic to the distilling process alcohol undergoes. Let’s all pray it’s the dairy people. Anyway both of these have been removed from my body for 30 days now and I will begin a re-introduction phase to see what’s causing it, starting with alcohol. Duh. I can live without dairy, alcohol is a completely different story. You know what else I can’t live without? Pumpkin stuff, like this bread.
Costco is having this amazing sale on vanilla beans right now. GO GET SOME. You get something like 10 whole beans for $13. It’s insane. I’ve paid $13 for 2 vanilla beans before at the grocery store. If you don’t have access to a Costco or vanilla beans go ahead and sub with a teaspoon of vanilla extract and add it to your wet mixture when you would add the scraped beans. Vanilla beans are absolutely amazing and totally worth every penny but I’ll leave it up to you.
I’m so excited to share the next two recipes with you that use this pumpkin bread! You guys are gonna love me forever. So how did your Whole30 go? Life changing? Tell me all about it, I’d love to hear how it went! If you’ve never done a Whole30 before I highly recommend it. It seems hard but it’s actually not that bad. I really learned how well I function without sugar and it’s made me take a step back and realize I don’t want to go back to eating it like I was before. Don’t fret, I’m not giving up the blog, or fruit, or alcohol, I’ve just adopted a different approach and I feel great about it! Like you should feel about this bread because it’s so easy and delicious. I know.
- 1 cup (92 g) fine-ground blanched almond flour
- ¼ cup (35 g) coconut flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- 1 cup (150 g) coconut sugar
- ½ cup (120 ml) canned pumpkin puree
- ⅓ cup (80 ml) melted coconut oil
- 3 tablespoons canned full-fat coconut milk
- 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
- 4 large eggs
- Adjust an oven rack to the middle position. Preheat the oven to 325°F (162°C). Line the bottom of a 9 by 5-inch (23 by 12.75-cm) glass loaf pan with parchment paper; set aside.
- Combine the almond flour, coconut flour, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar in the bowl of a large food processor. Pulse 10 times or until mixed. Then add the wet ingredients: the pumpkin, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs. Process for 30 seconds or until combined. Scrape down the sides and process again if needed.
- Use a rubber spatula to transfer the mixture into the parchment-lined loaf pan. Bake for 70 to 75 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes, then use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.
- Glass pans and metal pans bake at different temperatures. If you only have a metal loaf pan to work with, try reducing the baking time to 45 to 50 minutes.