Pumpkin Bread with Raw Cacao Nibs

DSC_3401Treat yourself over the weekend to a delicious slice of Pumpkin Bread. I made this bread with my own homemade almond flour as opposed to store bought. The almond flour had a coarse texture but it tasted great and worked really well in the bread. To make almond flour I soaked (300 grams) almonds overnight, dried them out in the oven (70 degrees) for about 4-5 hours then blitz them in the food processor, pop them in a glass jar and bake till your heart’s content.

The pumpkin bread is gluten free using almond and coconut flour. I added raw cacao nibs to give it that chocolate taste and dates were used as a sweetener. You can use honey or rice syrup (1/4 cup) if you do not have dates. This bread will have mouthwatering aromas flowing throughout the kitchen and is really worth the effort. I had a slice with melting grass fed butter and coffee.

Ingredients

1 cup Homemade Almond Flour or Store bought

½ cup Coconut Flour

¼ teaspoon Baking Soda

Pinch Pink Rock Salt

1 teaspoon Cinnamon

¼ teaspoon All Spice

1 cup Homemade Pumpkin Puree or Canned Pumpkin

¼ cup Coconut Oil, melted

1 teaspoon Raw Honey, melted

3 Medjool Dates, blend in the food processor to make a paste

3 tablespoons Raw Cacao Nibs

3 Free Range Eggs

3 tablespoons Coconut Milk

Method

  • Make pumpkin puree alternatively you can use canned pumpkin.
  • Preheat oven 180 degrees.
  • In a food processor blend the dates together to make a paste like consistency (do not add water). Remember to remove the stones.
  • In a large mixing bowl add almond flour, coconut flour, sieve baking soda, salt, cinnamon and all spice, mix together.
  • In a separate mixing bowl add pumpkin puree, melted coconut oil, melted honey, date paste, eggs and coconut milk, mix together.
  • Pour the liquid mixture into the dry mixture and combine, mix well. Pour into a silicone bread pan and pop in the oven for 1 hour (this will vary with different ovens), until golden brown and firm in the middle. Insert a toothpick in the middle of the bread; if the toothpick comes out clean the bread is ready.
  • Allow to cool before delving in.

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Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch

Eat Real, Great Feel x

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