Apparently, I can’t get enough pumpkin in my life. This bread is SO good and I’m happy to be sharing it with you. Not only is it packed full of health, it’s also gluten free and super moist thanks in large part to the coconut oil. It makes a great snack, breakfast or dessert and is becoming a favorite of mine.
WHY you should give it a try:
Pumpkin-
- Pumpkins are high in a vitamins A and C. Vitamin A is great for eye sight while vitamin C helps to strengthen the immune system
- They are also full of fiber which helps to keep you feeling fuller, longer and also keeps your digestion moving leading to a healthier colon.
- Pumpkins lovely orange color comes from the same place that carrots and sweet potatoes get their orange glow- carotenoids. These antioxidants are known for their fight against cancer causing free-radicals in the body but they also may play a role in keeping skin wrinkle free.
Coconut Oil-
- By now, the health benefits of coconut oil are pretty well known so I want to highlight a couple of my favorite reasons for consuming this amazing food.
- Coconut is a saturated fat and though for years we were told that saturated fat was bad for us but as of late, the studies are showing something much different. Coconut oil contains a very specific and healthy kind of fatty acid called MCT or medium-chain-triglyceride. This particular kind of fat metabolizes very easily and quickly by the body. From the digestive tract, it goes directly to the liver to be broken down into ketone bodies and burned for a quick source of energy.
- The ketones have also been shown to help reduce appetite and reduce risk of seizures in epileptic children.
- Almost 50% of coconut oil is a fatty acid called Lauric acid, which is known for it’s ability to kill harmful bacteria, viruses and fungi.
WHERE to get the goods:
- I personally prefer to make my own pumpkin puree to ensure the freshness of this bread. I also believe that it enhances to flavor of this recipe.
- If you prefer the canned pumpkin, you can find it and the coconut oil at most grocery stores. I would recommend an organic brand for both.
HOW to enjoy it:
- My girls and I love this bread anytime of day. It makes for a perfect breakfast when topped with peanut butter and served with a side of fruit.
- Grab a piece of your favorite dark chocolate, toast a piece of bread under the broiler in your oven, then break the chocolate into pieces and place onto top of the bread right before you remove it from the oven. Top with chopped nuts, bee pollen or fruit to make a healthier dessert that is much loved in our house
Let me know your thoughts on this super moist pumpkin bread, I can’t wait to hear what you think.
Thanks for stopping by!
Em
Super Moist Pumpkin Bread
2016-01-12 09:17:33
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs
- 1/4 cup hot water
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup pumpkin purée (canned or fresh)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 teaspoon cloves
- 1 3/4 cup gluten free flour
- 1/4 tsp baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 325.
- In a large bowl mix oil, maple syrup, eggs, water, almond and vanilla together. Whisk in pumpkin puree.
- In another bowl whisk together salt, cinnamon, pumpkin spice, cloves, flour, baking powder and baking soda.
- Mix dry ingredients with wet ingredients just until mixed. Pour into greased 9x5 loaf pan.
- Sprinkle with a handful of pumpkin seeds and crushed walnuts (optional).
- Bake for 60 to 65 minutes. Check that the bread is done baking by inserting a toothpick in the top. Toothpick should come out clean if bread is done.
- Let the bread in the pan for 5 minutes, then transfer it to a wire rack.
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