Raisin pumpkin bread in a 8 x 8 cake pan (grain free, sugar free)
I mentioned to a friend that I had made pumpkin bread. She asked for a recipe, so I figured I’d do a post and share it with her. Thank you Heather! You’ve coaxed me to return to my poor neglected food blog.
So this is a paleo acceptable dessert of sorts. It’s also acceptable on the GAPS diet for the most part. You might want to skip the baking soda. Otherwise it’s all legal.
It’s a favorite snack for me since I am no longer eating grains. It’s not like a grain based cake or bread. It’s better to think of it as something altogether different in my opinion.
I modified the pumpkin bread from the cookbook Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat.
It’s really quite a lot different. I put more squash and spices. Different spices as well and I added raisins. Nuts would be nice too if you wanted to add 3/4 cup of some kind of nut. Walnut would be good. I’ve actually done that before.
- 1 cup pureed pumpkin or butternut squash
- 8 eggs
- 1/2 cup coconut oil (melted)
- 1 tsp vanilla
- 1 heaping tbls cinnamon (you can do less, I just love spice)
- 1 tbls ground ginger
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 3/4 cup coconut flour
- 1 tsp baking soda (baking powder would be better if you can eat it, I can’t)
- 1 cup raisins (I put less, but it would be better with more)
mix the wet ingredients well — I roast and puree the squash in a blender or food processor.
combine the two — I used an electric mixer.
put in a 8 x 8 square pan that is well oiled (I use coconut oil)
bake at 350 for about 40 or 50 minutes