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.
65 Comments on Pumpkin Bread
2Pingbacks & Trackbacks on Pumpkin Bread
-
[…] to Part 2 of my 3 part Paleo Pumpkin Bread series! If you remember way back to the beginning of our Whole30, Ciarra of Popular Paleo was doing […]
-
[…] This bread came out absolutely amazing. It’s the texture of real bread —cleaneatingwithadirtymind.com […]
This Sydney Life
November 4, 2013 at 1:39 pm (10 years ago)Hi chickadee – the bread looks fab’. I reckon’ it would be pretty good in a trifle…
So impressed you completed the Whole30. Just a teeny bit of info (which may not make you happy) – LM has severe reactions to dairy AND something in alcohol makes him quite unwell…
Vanessa Barajas
November 4, 2013 at 3:11 pm (10 years ago)Thanks TSL. I’ve been on SUCH a pumpkin kick lately! See what they do to us here in the US by restricting our pumpkin consumption to 2 months a year! Ugh, I’m really hoping it’s not the alcohol. That’s why I’m going to re-introduce them separately just to make sure. If it is the alcohol I will just buy stock in Claritin allergy medicine and Kleenex. True story.
Donna
November 4, 2013 at 1:41 pm (10 years ago)Oh…my…God….THIS … is perhaps the most hysterically funny…well-written in the paleo blogosphere (or anywhere really) …that I have EVER read…Tears….I tell you true….tears from over-extended chortling!..You should have your own show…you should “own” SNL..truth. Anyways…thank you for sharing your Paleo conquest of “Bread Fear”…the images scream “make me”…the height!…the texture!…Not the short, squatty bricks so common with Paleo quick lead…er…bread. Good on you for achieving the Whole 30 completion with panache…and a votre santé…(glass of Bordeaux raised in your honor!)
P.S. Just an aside…I noticed that my “seasonal” allergies disappeared
upon removing casein/lactose from my diet (an allergist later tested me and I was informed that I was “missing” one of the two enzymes necessary for correct lactose assimilation. All I know now is that the lovely birch trees (and their pollen!) do not send me into an allergic frenzy as before…AND I didn’t need to give up my glass of red!
Vanessa Barajas
November 4, 2013 at 3:08 pm (10 years ago)First of all I love you for thinking I’m funny! Sometimes I wonder if anyone even reads the blog and then if they do I assume they are like, “This chick is crazy.” Ha! Interesting info about the casein/lactose thanks for sharing! Do you have any trouble with Goat or Sheep dairy products? I’m really hoping that’s what it is because there is no way I’m giving up my glass of anything but milk! 🙂
Donna
November 4, 2013 at 3:30 pm (10 years ago)Funny you should ask! (Thanks by the by for the uber-rapid reply!)…Thank God I seem to have no problem with the beloved “chèvre” here in France…I find that the more “aged” or ripe the cheese is…the less problems I seem to have in the digestion department!…Sheep…(or Brebis here)…is also excellent..and I do well with it in yogurt or fromage blanc form as well. I find that when I can obtain fresh freaking fabulous figs…I cannot seem to NOT “marry” them with a bit of one of those yum factor cheeses. They just seem to belong together! Thanks again for a great recipe as per usual!
Donna
November 4, 2013 at 1:42 pm (10 years ago)MEANT to say..”well-written” piece!!!…Sorry for the blunder!
Cathy Borgognoni
December 10, 2013 at 8:29 am (10 years ago)Donna, I would be happy to share my fresh freaking fab figs with you from Georgia . It will be next spring before we have another crop ! I’ll ship them to you as I simply cant eat them all !
S. Harris
November 4, 2013 at 3:07 pm (10 years ago)Mmmm……I made this into cake (I just put the batter in a 8×11 baking dish) and frosted with cream cheese frosting. Very satisfying, both in nutrition and deliciousness. Very moist and a tiny bit spongy-ish (probably because of the 4 eggs, but don’t get me wrong, I loved it); also, I added the rest of the pumpkin I had, which was about another 1/4 cup for a total of 3/4 cup pumpkin. Thanks for the wonderful recipe. This is going in the permanent recipe file; I’ll be making this a LOT.
Vanessa Barajas
November 4, 2013 at 3:15 pm (10 years ago)Oh cake and cream cheese frosting, wow! Sounds delicious, you are definitely speaking my language! It could be the eggs, coconut flour, or the additional added pumpkin that are making is spongy. I think the extra pumpkin would make it more wet than spongy but who knows. I’m just happy it’s palatable and not the texture of a brick. 🙂 I’m very happy to hear that it’s going in the permanent recipe file! That’s a big deal! It’s also going in mine. 🙂
ticamom
November 6, 2013 at 10:16 pm (10 years ago)I would love to know more about your new approach towards sugar. How are you limiting it? And of course, this recipe looks amazing. Can’t wait to try it thanks!!!
Vanessa Barajas
November 7, 2013 at 8:53 am (10 years ago)Hey there! Thanks for asking about my new approach to sugar! I didn’t want to bore everyone with the details so I appreciate you reaching out. I’m going to stick with a Keto-Paleo approach over the Holidays so that I don’t gain the dreaded Holiday pounds. I’m also training for a half-marathon so I’m hoping the running will help as well. I may or may not have made too many paleo cookies last year and my jeans may have been a little snug (they didn’t fit) come January One. Ha! So basically my new approach to sugar is as follows: I’m limiting fruit to 1 piece a day for low sugar fruits like green apples and berries. Grapes, mangos, and bananas are out for now. I’m now limiting alcohol to special occasions only, like going out to dinner, or catching up with friends. No more wine/cider/Nor-Cal Margaritas in front of the TV while I watch Sons of Anarchy! This is a HUGE step for me since I normally drink a few times during the week and non-stop on the weekends. I’m also trying to stick with the Whole30 guidelines of limiting the paleo baked goods/treats, which obviously is hard since I run a paleo dessert blog! Go figure. So for blog recipes, I’ve been making 2-3 recipes at a time, and only taste test during recipe development. I take a few bites of the finished product and that’s it. Then I have a few weeks in between where I’m not baking blog treats. I’ve also decided to approach the paleo desserts in the same fashion as alcohol and indulge only when it’s a special occasion or spending time with friends (we bake a lot!). I also find that if I don’t have access to it, I won’t eat it. Right now there is no dark chocolate or anything sweet in the house, besides the ingredients I use for baking, but it’s not like I’m going to grab a spoon and a jar of maple syrup. I’ve also found this drink here in San Diego called Rau, it’s a raw cacao drink with no sugar. It basically tastes like chocolate water, but it’s got all the vitamins and antioxidants that you find in dark chocolate without the added sugar. It’s also got fat from coconut butter and fiber so it’s very satisfying when I want chocolate. I’ve also found over the 30 days that the less sugar I have in my diet the less I crave it, so it gets easier and easier with just good plain old fashioned time. Some people may look at all of this as a sacrifice or that it’s too restrictive, but honestly I’m now on day 33, because I feel so good, I didn’t want to stop at day 30! True health and well being is absolutely worth it. With that being said, I am meeting a girlfriend for our monthly dinner tonight and I will be drinking alcohol for the first time! I’d be lying if I didn’t say I was a lot excited. 🙂 Sorry for rambling for so long! Maybe I should have just emailed you. Ha! But nutrition and baking are my PASSIONS and I could go on about them forever! Can’t wait for you to try the pumpkin bread!
Evil One
November 7, 2013 at 1:44 pm (10 years ago)Curious how well the pumpkin flavor comes through? I made a paleo pumpkin bread (someone else’s recipe) a few weeks ago and could barely tell it was pumpkin. I wanted the pumpkin flavor to slap me in the mouth (lol), but it was barely evident. Is your recipe adequately pumpkin-y? Can more pumpkin be added to adjust how much pumpkin you taste? Curious as to what you and your expert tastebuds think … thanks
Vanessa Barajas
November 7, 2013 at 1:57 pm (10 years ago)So happy you asked! I too hate when things just aren’t pumpkiny enough. This bread is literally the PERFECT amount of pumpkiny-ness. To prove this statement, the last 6 recipes I’ve made for my blog (some haven’t been released yet!) have all been some sort of pumpkin recipe. I am truly dedicated to all things pumpkin! I’ve had a few readers make this bread already, one made it in muffin form, and it’s had rave reviews. One reader even said it’s going in the “Permanent recipe files”. I don’t recommend adding additional pumpkin because it may make the bread watery because of the added moisture. Let me know what you think!
Evil One
November 8, 2013 at 5:28 am (10 years ago)Awesome! Thanks for the info! I can’t wait to try this (and your pumpkin cheesecake recipe!) Both are on tap for next weekend 🙂
Faith
November 16, 2013 at 12:02 pm (10 years ago)If you don’t have coconut palm sugar can you substitute maple syrup in?
Vanessa Barajas
November 16, 2013 at 8:56 pm (10 years ago)It might not come out since you’re adding more liquid in place of the dry ingredient coconut palm sugar. You could always try it though, you never know!
Faith
November 16, 2013 at 10:12 pm (10 years ago)I was thinking the same thing. I’ll give it a go and let you know how it turns out 🙂
Vanessa Barajas
November 16, 2013 at 10:36 pm (10 years ago)Yes!!! Please do, I’d love to have a sub for everyone that works, thanks and fingers crossed! 😉
Nicole
November 19, 2013 at 4:50 pm (10 years ago)This bread is amazing! It reminds me of my non-paleo zucchini bread–could I sub zucchini in this recipe? If so, how much should I use? Thanks for sharing such a yummy recipe! I think I will serve this pumpkin instead of pumpkin pie for Thanksgiving this year! 🙂
Vanessa Barajas
November 19, 2013 at 6:41 pm (10 years ago)I’m so happy to hear your like it! I just made it again too, I’m seriously addicted to it. For the zucchini bread, I would just sub the 1/2 cup of pumpkin purée for 1/2-3/4 cup of thinly grated zucchini, then I’d remove the pumpkin pie spice and the cloves and do Iike 1 & 1/2-2 teaspoons of cinnamon depending in how cinnamony you want it. That’s where I’d start! Let me know how it comes out! I feel like some lemon zest might be yummy in it to? Get crazy! 🙂
denise
November 19, 2013 at 6:08 pm (10 years ago)Made it. Ate it. Shared it with my neighbors and they’ll be making it, too. 🙂
Vanessa Barajas
November 19, 2013 at 6:43 pm (10 years ago)Yeah! It’s a pumpkin bread block party! I’ll make some too and we can all stuff out faces together! 🙂 glad you enjoyed and thanks for sharing the recipe!
alberta koritsi
November 26, 2013 at 3:07 pm (10 years ago)Our favorites can be made Paleo and healthy. Xx M
joy
November 27, 2013 at 6:56 pm (10 years ago)I just made this as muffins with some orange zest for a citrus flair and they are soo good!! Thanks for this recipe!!!
Vanessa Barajas
November 27, 2013 at 7:16 pm (10 years ago)First of all I love the fact that that you went above and beyond with the orange zest! Yum! Second of all I love that you called it flair because it reminds me of the movie Office Space! Yes!!! Glad you enjoyed! I’m debating making the bread now or tomorrow morning for Thanksgiving breakfast. 🙂
Jill
November 28, 2013 at 7:19 pm (10 years ago)Vanessa, OMG I made this last night for the family and now it is completely gone! This was the best freakin’ paleo bread/cake thing any of us have ever eaten–and none of can get over how moist it is! My 4 year old nephew even said that it was one of the things he was thankful for today and that he loved it! As with most of my baked goods, subbed half the palm sugar with Xylosweet (xylitol), but instead of a half cup of each, did about 1/3 cup of each since I tend to like thing a little less sweet.
I was hoping to try the french toast, but will need to wait until I make another loaf, but how do you make the “part 2” and “part 3” recipes if the “part 1” doesn’t last? 😉 i’ve said it before, but it still holds true, you’re a paleo recipe genius!
Thanks, Jill – one of your biggest fans!
Vanessa Barajas
November 29, 2013 at 10:12 am (10 years ago)Jill, I’m so excited to hear the bread was such a huge success! Thanks for sharing your nephews comment too, so cute! I don’t even know how the bread came out so good but trust me I know, I’ve made it literally 5 times already! It was one of those kismet times in the kitchen when I kind of just winged it and it came out. So happy to hear your family enjoyed and I hope you had a fantastic Thanksgiving! 🙂
Jill
December 1, 2013 at 4:22 pm (10 years ago)Vanessa, I made the bread again last night since it was insanely good on thurs! one revelation that held true for both batches that letting it sit overnight transforms both the flavor and texture to the amazing loaves that I am raving about!
one thing about the batch I made last night ids that I doubled the base recipe, then split it I’m half, with one of the bases, I made the pumpkin bread as written (with the exceptions noted I’m my first comments). With the second base recipe I left out the spices and instead added 1/2 cup of cocoa powder. This resulted in what I think is comparable to an awesome chocolate pound cake, after letting it too sit overnight! Vanessa, do try it out and improve upon it!!
Thanks, Jill 😀
amira
December 9, 2013 at 12:38 pm (10 years ago)I finally made this. Best paleo Pumpkin bread i’ve ever made! hands down! you did awesome, Vanessa! thank you!
Vanessa Barajas
December 9, 2013 at 12:51 pm (10 years ago)Yay! So glad you liked it! I kind of want to make it again to eat on Christmas morning! 🙂
Brandi
December 28, 2013 at 8:27 pm (10 years ago)What would you recommend using to replace the almond flour for nut allergies? Having allergies to nuts certainly makes going paleo more difficult!
Vanessa Barajas
December 30, 2013 at 8:37 am (10 years ago)Oh no! The dreaded nut allergy, are you allergic to all nuts or just almonds? If just almonds then I would replace the almond flour with cashew flour. Trader Joe’s just started making bags of the stuff for super cheap. If you don’t have a Trader Joe’s in your area you could always make it yourself using a food processor. If you are allergic to all nuts I would suggest maybe grabbing a pre-made gluten-free flour mix from your local health food store, it won’t be 100% paleo but it might be the easiest/cheapest solution. If you don’t want to go that route you can always play around with a mix of arrowroot flour and tapioca flour as replacements. Those are great flours to bake with as well. Hope that helps!
Brandi
December 30, 2013 at 5:40 pm (10 years ago)Thanks Vanessa! Yes, I am supposed to avoid all nuts which makes cooking paleo-style more difficult. I thought about grinding sunflower or pumpkin seeds to make flour but I only have a food processor. I am afraid of playing around with recipes too much b/c the ingredients are expensive. I may search to find tapioca flour to try. Please let me know if you have any other ideas 😉
kara
January 2, 2014 at 11:44 am (10 years ago)Ok so I just wanted to say that I made this recipe for Thanksgiving and it was a huge hit. I’M NOT A COOK, so….. it’s kind of a big deal that people are asking me for the recipe to my pumpkin bread. It’s so great to find GREAT paleo bread recipes. THANK YOU for posting this!
Vanessa Barajas
January 2, 2014 at 12:30 pm (10 years ago)Oh yay! I’m so happy it was such a big hit! I’m obsessed with this bread as well, it’s literally on my mind all the time! hahaha. I’m sure you’re a fine cook but I’m glad we could scam people into asking for the recipe! 😉
QueenJellyBean
January 14, 2014 at 5:58 pm (10 years ago)I made it. I love love loved it. I’ve eaten plenty of pumpkin bread in my day. This is the best recipe ever. The texture is the best part. Very smooth and velvety without actually being wet. I used a loaf pan 1 inch narrower than recomended and it sunk in the middle a little. I used xylitol instead of coconut sugar. No issues with that. I actually totally for got to add the coconut oil (melted it, then stuck it in the freezer so it wouldn’t cook the batter, then found it in the freezer by accident 20 minutes after the loaf was in the oven. No issues with that either, came out great. I think I may even make this for my office. Thanks for the fantastic, rich, and delicious recipes.
Vanessa Barajas
January 16, 2014 at 9:29 am (10 years ago)So happy you loved the pumpkin bread! It’s literally my favorite too, I want to make a batch pretty much everyday. haha! Thanks for sharing all your subs and your experience making it with us! 🙂
QueenJellyBean
January 16, 2014 at 1:18 pm (10 years ago)..wider…my pan was 1 inch wider so it sunk a little in the middle, duh
Karen
March 6, 2014 at 7:07 pm (10 years ago)Thank you for the recipe… I altered it a bit since I had no pumpkin, so I replaced the pumpkin with applesauce and used half cup of honey instead of coconut palm sugar.
Vanessa Barajas
March 7, 2014 at 9:15 am (10 years ago)Oh wow that sounds great! How was the flavor? Did it just take like a sweet bread?
Jill S
March 14, 2014 at 8:20 am (10 years ago)Vanessa, I made the bread yet again a few nights with my chocolate variation and wanted to report that it was totally amazing again! If you haven’t tried it yet, you must!! So I again made the base recipe, making the pumpkin bread recipe as written (with the exceptions noted I’m my first comments on 11/28/13), but instead of putting the pumpkin bread spices (cinnamon, pumpkin pie spice and ground cloves), I excluded those and instead added 1/2 cup of cocoa powder (making sure to remembering to add the 1/2 teaspoon pink himalayan salt). And as I stated above, this resulted in what I think is comparable to an awesome chocolate pound cake, and like the pumpkin bread, the flavor and texture is even better if it can sit overnight! I then serve it with a dollop of coconut whip cream laced with a little frangelico! 😉
Vanessa, do try it out; I really think that a chocoholic and dessert lover like yourserlf will love it!!
Post more soon, –your devotee Jill 😀
Vanessa Barajas
March 14, 2014 at 12:13 pm (10 years ago)OMG, I’m totally going to try it and let’s be honest, probably going to add some chocolate chips or a chocolate chip swirl in it! I’m so excited to try it! Thanks for sharing, you rock!!!
Susan Doak
September 28, 2014 at 5:16 pm (9 years ago)Just made two loaves and it’s simply delicious and very moist! I couldn’t wait until it cooled for tasting. The only thing I would are some coca nibs. Thank you.
Vanessa Barajas
September 29, 2014 at 9:27 am (9 years ago)Ooh nice touch with the cacao nibs. I’m very pro adding chocolate to anything and everything 😉 I’m so glad you enjoyed it!
Carson
September 28, 2014 at 5:26 pm (9 years ago)I know you get this all the time but this recipe was FANTASTIC. I took a leaf out of someone else on here’s book and put cream cheese icing on it and I died and went to heaven. I’ve tried a ton of paleo baked goods recipes and some of them were terrible, some were meh, and some were fairly decent, but this stuff is AMAZING. I bow down to your paleo dessert expertise.
Vanessa Barajas
September 29, 2014 at 9:26 am (9 years ago)YUM! Cream cheese anything rules! I’m trying to work on a version that’s baking powder free and I can hopefully put it in my book. This is my favorite pumpkin bread recipe EVER! I’m so happy you tried it and liked it too! 🙂
Angela
October 24, 2015 at 8:01 pm (8 years ago)Is this bread best stored in the fridge or on the counter?
Vanessa Barajas
October 25, 2015 at 4:34 pm (8 years ago)Room temperature is fine.
angela
November 2, 2015 at 2:49 pm (8 years ago)My new go-to!!! Yum!!! And texture us great 🙂
Angela
November 3, 2015 at 11:33 am (8 years ago)Do you have a banana bread recipe or have you tried this recipe using bananas instead of pumpkin?
Vanessa Barajas
November 3, 2015 at 2:58 pm (8 years ago)I haven’t tried it, but I’m sure it would work!
mthomasfamily
November 13, 2015 at 9:59 am (8 years ago)I just discovered your blog and have been sucked into the delight of reading as well as “cutting to the chase” of the recipes. Absolute fun! thank you for sharing the joy! My question in how to change this to a muffin recipe. How long would one cook mini muffins or regular size muffins? THANK YOU!!! ❤
Vanessa Barajas
November 13, 2015 at 10:26 am (8 years ago)Yes! You can definitely make muffins. I have the recipe in my cookbook as well and have been getting great feedback from people who have made muffins out of the bread recipe. I’ve also updated the recipe in the book so you can make everything in a food processor. So that’s another option as well. Try baking for 20-25 min. use the toothpick test. 🙂 Enjoy!
Angela
November 20, 2016 at 3:10 pm (7 years ago)Did you change your recipe from when you first posted it? When i originally saved it, it called for baking soda and baking powder and had directions for using a hand mixer. So Im just a little confused
Vanessa Barajas
November 20, 2016 at 3:56 pm (7 years ago)Yes I did change the original recipe! This one is much easier to throw together and doesn’t need baking powder. I perfected this recipe to go in my cookbook and it’s better than ever! 🙂
jo ann
June 14, 2018 at 10:54 am (5 years ago)So…i came across your recipes & was i ever excited!!!!! Chocolate & coffee are my best friends❤ i made your simple choc chip cookies already. They were so good! Now im mixing up this pumpkin bread to make that baked french toast for a morning out with my hubby without the children😍 next im mixing up your dark & salty caramel pots! Soon i will be trying many more as you & i agree on sweet tooth ideas!! That’s for sure! And yay for icecream cant wait to try yours i think thats my next best food friend!! Some things I’ve been searching for… yummy moist & foldable flour tortillas i grew up with many a yummy homeade flour tortillas!! And sandwich bread…is ther anyway to make good paleo sandwich bread? I would love to taste some yummy “starbucks” made paleo drinks…bring em on!!!😜
Vanessa Barajas
June 15, 2018 at 3:30 pm (5 years ago)Oh man I LOVE me a good homemade flour tortilla! My grandmother used to make the BEST ones when I was a kid. I’ve never had any as good in my life! Have you tried Siete brand grain-free tortillas? They are my go-to now! So happy you are going to make all these recipes! Can’t wait to hear what you think, and thanks for the recipe suggestions, I’ll get on them for you stat! 😉
Erin
October 10, 2018 at 9:36 am (5 years ago)Any suggestions for how to reduce the liquid if I’m using real pumpkin instead of canned? I made this a couple of weeks ago after I roasted a couple of pumpkins. VERY delicious but also very wet. Not sure if I could decrease an egg or add something else to make it hold up any better. May also try cooking down my pumpkin puree which I’ve never done before.
Vanessa Barajas
October 15, 2018 at 4:31 pm (5 years ago)Hi Erin, Hmmm that’s a great question. I have no idea how to decrease the liquid in fresh pumpkin. Are there any tutorials on YouTube or anything? I always use canned because I’m lazy! haha.
Ed
October 23, 2018 at 4:53 am (5 years ago)Your recipe sounds yummy! My question is there are no nutritional or calorie facts for it. Sure would like to know how much I can eat.
Vanessa Barajas
October 24, 2018 at 1:50 pm (5 years ago)It’s one of my favorite recipes ever! You can get the nutritional information by plugging the ingredients in here.
Heather
September 6, 2019 at 3:51 pm (4 years ago)Do you by chance have nutritional info – I’m trying to get the carb count! Thanks
Vanessa Barajas
December 18, 2019 at 10:27 am (4 years ago)Hi Heather, just type in the ingredients into an online nutrition calculator and it will tell you!