Today, we will be making pumpkin bread! This recipe is very low sugar and gluten-free. The recipe comes from Wellness Mama.
- Serves 8
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- 5 eggs
- 1 cup of pumpkin puree
- ¼ cup butter (soft) or coconut oil – butter will mix better
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp vanilla
- 2 tbsps cinnamon
- 4 drops stevia extract
- ¼ cup coconut oil (for topping)
- 10 almonds
- 1 Small Bowl (to hold eggs)
- Can Opener
- 1 Medium-sized mixing bowl
- Rubber Spatula
- Misto Olive Oil Spray
- 1 Glass casserole dish (8×8)
- Measuring Cups
- Measuring Spoons
- Oven Mitt
- Dry cloth (for hot casserole dish)
- Chef’s Knife
- Cutting Board
- Cast-iron Skillet
- 1 Spoon
First, preheat the oven to 400 degrees. Then, take out all the equipment and ingredients and place in an organized fashion.
If you do not have melted butter or coconut oil, use your cast iron to melt the 1/4 cup. Butter is preferred because coconut oil may reform into a solid.
Put all the ingredients in a medium-sized bowl. Using your whisk, mix the ingredients until smooth and homogenous. (Due to using coconut oil, you see chunks. Mixture should be a bit more smooth and homogenous than this).
Next, spray your baking dish with olive oil from your Misto sprayer. Pam works too, but the Misto contains extra virgin olive oil and is healthier. Put your batter into the sprayed baking dish. Work with rubber spatula until batter is even throughout dish.
Bake for 20 minutes. While baking, melt your second 1/4 cup of coconut oil in the cast iron and leave stove on low heat so it does not solidify. Finely grind the almonds. To do this, you can use a grinder or chop them into small pieces on a cutting board. Just before pulling the cake out of the oven, mix the oil and almonds in a small bowl.
At 20 minutes, pull cake out of oven. It should be lightly brown and set in the middle. Lightly tap your fingers on middle to see if it is set – if it feels firm, it’s done! If it feels like hot lava, put it back in the oven for another 5 minutes and check again.
Sprinkle some stevia on the top of the cake. Apply the oil/almond mixture with a spoon on top of the cake.
Wait 30 minutes to cut the cake.
Cut and enjoy 🙂
How the Leavening Agent (Baking Soda) Works
When you bake bread, you need some sort of leavening agent. In this recipe, baking soda is used as the leavening agent. As you whisk the ingredients in the bowl, the alkaline baking soda reacts with the slightly acidic coconut oil. A byproduct of this reaction is carbon dioxide which creates air bubbles and allows the bread to rise. This process continues in the oven. Once the bread begins baking, carbon dioxide filters through the dough (coconut flour + combined liquids in batter). Any air cells trapped inside the dough begin expanding and the dough is held aloft. Because of the pockets of air contained in the dough, the carbon dioxide has a “home.” If the air pockets were not present, the carbon dioxide could tunnel up and out of the bread and the bread would not rise. Again, those air pockets are created as you whisk the ingredients together; in particular, the eggs used are really great at creating bubbles.
I believe that the recipe is likely better for muffins than for bread. As you can see, the bread did not rise very much. I also advise trying the recipe with honey. I did not find the flavor to be very strong and believe that adding sugar in some form would do the trick. Perhaps a bit of sugar to the top of the cake or muffins before placing in for baking is well served as well – it will add some flavor and a nice sparkle. Using regular flour instead of coconut flour would likely have given a better rise as well. But, although the version I made can be improved a bit, this is actually a pretty healthy bread! No gluten, very low sugar, high fiber, and very healthy fats!