Nothing reminds me of fall more than pumpkin. Not only does it taste great, but it's packed with vitamins and is the perfect fall vegetable. Since being diagnosed with celiac disease, I'm always looking for ways to recreate my favorite gluten-based foods, and nothing reminds me of fall more than my Nana's pumpkin bread. Since her version is now off-limits, I was forced to get creative.
While my first attempts failed, this bread comes dangerously close to the real thing. It stores great in the refrigerator and made for the perfect pre-workout breakfast or evening sweet treat. You could even swap the chocolate chips for raisins if you're looking for a healthier option! Enjoy it and think of fall while you eat it!
- 1 ¼ cup pumpkin
- 1-cup egg whites
- ½ cup coconut flour
- ¼ cup all natural peanut or almond butter
- ¼ cup chocolate chips
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. pure vanilla
- 1 tsp. ginger
- ½ tsp. cloves
- ½ tsp. all spice
- Dash of sea salt
Preheat your oven to 350 degrees Fahrenheit.
In a mixing bowl combine your coconut flour, baking soda, baking powder, spices, and sea salt.
Mix in your pumpkin, egg whites, vanilla extract, and almond butter, mixing thoroughly.
Lastly add in your chocolate chips, being careful not to over mix.
Pour your mixture into a greased loaf pan and bake at 350 degrees for about an hour.
Makes 12 slices
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