Nutrition Info
- Calories: 225.3
- Fat: 14.0g
- Carbohydrates: 14.4g
- Protein: 7.3g
Ingredients
- 4 eggs
- 3/4 cup canned organic pumpkin
- 1/4 cup coconut oil (melted and cooled)
- 1 tbsp raw honey
- 1/2 tsp unrefined sea salt
- 1/4 tsp baking soda
- 3/4 cup coconut flour
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/4 cup finely shredded coconut (optional)
- chopped walnuts or pecans (optional)
Directions
- Blend together wet ingredients: eggs, pumpkin, cooled coconut oil, honey and mix well.
- In another bowl combine dry ingredients: salt, baking soda, coconut flour, cinnamon, pumpkin spice and shredded coconut.
- Combine wet and dry ingredients and stir until there are no more lumps.
- Pour into a greased bread pan and bake at 350 F for 40-45 minutes.
Serving Size: Makes 12 pieces, Serving size is 2 pieces
Number of Servings: 6
All of the ingredients in this recipe are organic.
Special Note: If this is your first time using coconut flour, please note that your bread won’t rise as much as traditional recipes and the coconut flour will create a more dense bread. Your bread will only rise 1-1 1/2 inches. It is a very filling bread and a very delicious bread!
I am baking this right now, used 3 small ripe bananas because I had no pumpkin. Smells wonderful! Can’t wait to try it!
That sound great Kathy. Let me know how it turns out!
I have an egg sensitivity. Could I use an egg substitute powder, and how would I adjust the wet-dry amounts? It sounds so yummy.
I’m going to make this tomorrow, but with coconut milk instead of pumpkin and coconut sugar instead of honey (and no spices because I don’t like cinnamon) for a crazy all-coconut frenzy bread!
@jodiesattva I don’t think substituting the pumpkin for coconut milk will work. If you do try it, please let us know how it turns out.
hallecottis I made this today as muffins and they turned out amazing. Here are the changes I made: added 1 C coconut milk and 1/4 C almond meal, omitted pumpkin puree and spices, reduced eggs to 3, increased baking powder to 1 t, used coconut sugar instead of honey, and baked 6 large muffins instead of a loaf, dusted with coconut sugar before baking (for a total of 2 T coconut sugar), baked at 350 for 25 min. I did add 3 T unsweetened coconut shreds, but did not add the nuts. You could probably omit or greatly reduce the coconut oil, though, since coconut milk is so fatty. I felt that they needed a bit more sweetness, so I drizzled some honey on them while eating. Each muffin came to 307 cal, 25 g fat, 15 g carb, 6 g fiber, 7 g protein.