Pumpkin Bread & Muffins - Au Naturale!

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​There's a good reason that when autumn rolls around, the world seem so swoon over everything pumpkin: it's delicious!  Better than that, it's also very nutritious!  Pumpkin is tasty all year long, really.  ;-)

Pumpkins are in the winter squash family, along with acorn, butternut, and spaghetti squash.  The rich, vibrant colors are excellent sources of phyto(plant)chemicals called carotenes, and the richer the color, the richer the concentration.  The carotene pigments have powerful antioxidant effects against many cancers, heart disease, and diabetes.  Pumpkin is also a good, natural source of vitamin C, B1,B6, niacin, folic acid, pantothenic acid, potassium, and dietary fiber. 

Source book: The Encyclopedia of Healing Foods
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​Pumpkin Bread & Muffins

When it comes to pumpkin, I can't get enough!  ;-)  I just know you'll love this recipe for pumpkin bread/muffins.  They have the perfect density and are just sweet enough.

Ingredients:

• 1/2 cup Coconut Flour  
• 1 cup Cashew meal or Almond flour (Honeyville almond flour)
• 2 Tbsp Pumpkin Pie Spice  (See my recipe to make your own!)
• 1/2 tsp Sea Salt (Redmond Real sea salt brand is best)
• 1/2 tsp Baking Soda

 

• 1/4 cup Butter/ghee or Coconut Oil, melted  (Tropical Traditions)
• 6 Eggs (room temp if using coconut oil)
• 3/4 cup organic canned Pumpkin (approx 1/2 of a can) 
• 1 Tbsp Vanilla Extract
• 1/2 cup Grade B Maple Syrup or real Honey 
• 3/4 cup Enjoy Life Chocolate Chips (optional) (They're nut, soy, and dairy free!  Find HERE)

​Directions:

1. Preheat oven to 350.
2. In a large mixing bowl, combine dry ingredients.
3. Add in wet ingredients and blend again with your mixer.
4. Mix in optional chocolate chips.
5. Grease 4 mini loaf pans with coconut oil.  Or 1 large loaf pan or 12 muffin liners.
6. Pour batter into your pans
7. Bake times:  Mini loaves: 35-40 min. Large loaf: 60-70 min.  Muffins: 30-35 min.
8. Check with a toothpick.

I always use cashew meal myself, because I'm allergic to almonds. It's a little more coarse than almond flour, but nice & soft when baked!  
(The recipe is loosely based on THIS yummy recipe by Primal Palate.)

Please come back and let me know how much your family loved this recipe!

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