Pumpkin Bread {It is even Paleo!}

This bread is not only "Clean" it is also Paleo, Gluten Free, Dairy Free, Soy Free.

But 100% full of deliciousness! ((Seriously... it is amazing))

Every Octo-vember (october and november together)  I always make pumpkin bread. It's kind of my thing.

So after being diagnosed with Celiac I wanted to make it Gluten Free. So last year I subbed in GF flour instead of regular flour. 

Now that I am a total health nut and want to feed my body with the best of the best I went and pretty much reconstructed the entire recipe to be clean, healthy, delicious and lick the bowl good! 

I mean.. come on.. look at that goodness right there. 

You BETTER bookmark, print, email, pin this recipe or something because it is taste-tastic.  (I don't want to sound threatening or anything.. but why would you deprive your taste buds from this experience?)

The Fairest Pumpkin Bread in all the Land:

Soak and plump in boiling or hot water for later use:

1/3 cups raisins  (would be fun to try others like currents, apricots, cranberries, etc.)

Mix together in largest bowl:

1/2C of Honey (It helps to microwave it for mixing purposes)

2 Eggs

1/3C Water

1/3 C Coconut Oil

1C Canned Pumpkin

*** Regarding the honey, it makes it deliciously sweet but you could probably do less than a 1/2C and still have it be delicious. Also you can use maple syrup instead!

Add these to the above mixture until well mixed:

1 2/3 C Almond Meal (Learn how to make it here)

1tsp Baking Soda

1/4tsp Baking Powder

3/4 tsp Salt

1/4tsp Pumpkin Pie Spice

1/2tsp Cinnamon

6 shakes of nutmeg

** You can also add in 1/4tsp Cloves and omit the PPS & Nutmeg!

Mix in:

2/3 cups raisins that have soaked/plumped and have been drained

2/3 cups chopped walnuts.  Toasting them lightly in the oven on in a pan releases even more flavor.

You will have about 4 cups of soupy like batter.

Bake in 350° oven until tester, (skewer or chopstick or toothpick), comes out almost clean.  The bread will continue to cook a bit as it cools, so you never want to wait until this or most any other baked item is fully cooked to remove from oven. If you’re not sure, slide your tester in from the side and sort-of pull out a test from the center.  Better to undercook than over cook

Times:  times listed are the ‘test’ times.  Could take 10-20 minutes more, depends on your oven.

            When you check, check all the loaves and rotate in your oven as needed for even baking.

            1 regular sized loaf pans (check at 45-50 minutes, may go to an hour)

            3 mini loaf pans (check at 40 minutes)

            2 regular sized coffee cans (check at 1 hour) - makes really cool ‘bullet’ loaves that give circular slices

Serving:

            Great warm or cool.  Getting old—great toasted with melted butter, cream cheese, almond butter, pumpkin seed butter, yogurt, pretty much everything :)

 

Freezes amazingly well.  Wrap in tin foil.  Super for gifts or to take to dinner at a friends house—especially if they tell you not to bring anything—they can have it for breakfast the next day!

The entire loaf was gone by the end of the day! Now before you think I single-handedly ate it all which I totally would.. I decided to share it with some of my families friends that live in our neighborhood. 

Please let me know if you make it & I totally understand if it takes you a little to comment... your hands will be preoccupied with pumpkin bread :)

If you are interested in the non-GF version OR want the measurements for a large batch you can click here

&& yes just in case you were wondering -- I did name this bread with fairytale backgrounds because I am obsessed with Once Upon a Time.

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