Recipe: Paleo Pumpkin Bread for Paleo Pen Pals and a Guest Recipe

November 18, 2012 · 16 comments

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I was invited to participate in a paleo food blogger swap called Paleo Pen Pals. I thought that was a very cool idea so I joined up.

Each month I get an email from a new penpal. We send each other a Paleo/local food ingredient and we are challenged to make something with that ingredient. This month I am featuring my recipe(s) using my pen pal’s choice for me and I am featuring her recipe as well.

Tarah from What I Gather and Brittanie from Three Diets One Dinner have teamed and are running this fantastic ongoing event. If you are interested in joining the adventure, you can sign up at the facebook page: facebook.com/paleopenpals or by sending them an email at paleopenpals@gmail.com.

This month my penpal is Amy from Massachusetts. She sent me a beautiful cheese pumpkin. It has nothing to do with cheese. It’s named for the shape — just like a ring of cheese. I wish I could eat cheese, but it does not agree with me — even raw aged cheeses. But I love this cheese pumpkin because there is so much to do with it!

I used to make pumpkin bread with regular wheat and canned pumpkin. But those days are long gone.

This recipe is grain, dairy, refined sugar, and soy free. It is moist, delicious and satisfying and in my humble opinion, it is better than the wheat version I used to bake!

Paleo Pumpkin Bread

Ingredients

Equipment

  • 3 seven inch stainless steel baking pans (where to get these) lined with parchment paper and greases with ghee or butter
  • Food processor

Instructions

  1. In the food processor process the pumpkin puree
  2. Add the eggs, honey and melted ghee or butter and process
  3. Add the almond flour, 1/4 cup of the coconut flour, salt and all the spices and process
  4. If the batter is still loose, add the remaining 1/4 cup coconut flour
  5. you want the batter to be thick but pourable
  6. Divide the batter into the three baking pans
  7. Smooth the batter in the pan and with a spatula bring the batter away from the sides
  8. Place all three small baking pans on one cookie sheet for ease in handling
  9. Bake at 325 degrees F for 40 minutes or until a toothpick comes out clean
  10. If it is still not cooked inside, cover with oven safe material and bake another 5 minutes
  11. Cool on a rack

Prep Time: 10 minutes
Bake Time: 45 minutes
Easy

Cheese pumpkin, pumpkin squash

Isn’t this baby gorgeous? It’s hard to resist buying these up when they are in season. I’m so glad my Paleo Pen Pal sent this one to me!

Baking the Cheese Pumpkin

Ingredients

  • 1 medium to large cheese squash
  • Garlic powder
  • Sea salt
  • Ghee or butter
  • Fresh parsley for garnish

Equipment

  • 9 x 13 baking dish
  • Bowl for mixing

Instructions

  1. Place the cheese squash into the baking dish
  2. Bake at 400 degrees F for about 1 hour or until a knife goes through easily
  3. Carefully remove from the oven and slice open to cool (this will be hot so be careful!)
  4. When cooled, remove all the seeds and discard
  5. Scope the meat our of the shell taking care not to bring any skin
  6. Place in a colander or sieve over a large bowl
  7. Let drip for 1/2 to 1 hour — there will be a lot of liquid
  8. Discard the liquid and mash the squash

Prep Time: 10 minutes
Cook Time: 1 hour
Easy

Banana Swirl Bread

Pumpkin Swirl Banana Bread

This is the recipe that my Paleo Pen Pal, Amy, followed to use the shredded coconut I sent her this month. You can find the recipe at whatrunslori.com. Here is a bit from Amy:

Hi! My name is Amy. I am a 34 year old stay-at-home with 2 boys ages 5 and 6. Just about 3 years ago in January 2010, I began having daily digestive issues. After several months of dealing with symptoms, I saw a gastroenterologist and was diagnosed with IBS. After my diagnosis, I began taking 3 OTC medications daily to try and combat my symptoms.

Fast forward two years to spring 2012. I came across a link on a friend’s FaceBook page that took me to an article on Mark’s Daily Apple about how bad gluten was. I found it to be an interesting read.

So I did a Whole30. I was unsure at first about how I was going to accept this new way of eating. My body adjusted and accepted it better than I anticipated!! After the first couple of days, my energy was up. The headaches from caffeine with drawl were diminishing. I wasn’t on a mood controlled roller coaster. And I felt satisfied after eating a meal.

I’m now 10 1/2 weeks into following a Paleo lifestyle. While I consider my Whole30 a success, I have had my ups and downs in the past 6 1/2 weeks since finishing. I am very happy with the food choices that I make for myself now. Best thing of all…those 3 OTC meds I used to take daily, I haven’t taken any of them since going Paleo!!

One thing I’ve noticed that I don’t miss is sugar. My body has become so adapted to not having any (unless it comes in foods naturally), that I don’t crave sweets that I used to eat any time.

This month, I was sent unsweetened shredded coconut from Jill over at The Real Food Forager. So I decided to try out one of the bread recipes I came across on Pinterest. I had a few other ingredients at home (some homemade pumpkin puree and a few overripe bananas) that needed to be used as well, so I wanted to find something that would make use of all 3 ingredients. With this loaf, the coconut added a slight crunch and a nice texture to that moistness.

This is a great testimonial to the power of a grain-free, real food diet. Thanks Amy! I had a lot of fun exchanging emails and ingredients. I can’t wait until next month for my next Paleo Pen Pal!

This post is shared at: My Meatless Monday, Melt in Mouth Monday, Monday Mania, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul Hop, Tasteful Tuesday, Gluten Free Wednesday, Mommy Club, Sustainable Ways, Wheat Free Wednesday, Real Food Wednesday, Party Wave Wedneday, Healthy 2Day, Allergy Free Wednedsay, Fight Back Friday, Foodie Friday, Gluten Free Friday, Seasonal Celebration

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1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
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{ 14 comments… read them below or add one }

1 K November 19, 2012 at 5:50 pm

Wow! Both these recipes sound incredible! Can’t wait to try your pumpkin bread, Jill; sounds like it’ll be tasty toasted with ghee. I wonder if it would also taste good if raisins were mixed into the batter.

Reply

2 Jill November 19, 2012 at 7:50 pm

Hi K,
Hmm, I think raisins would be a great idea!

Reply

3 Jessica November 20, 2012 at 9:25 am

Looks good, sounds good! I love pumpkin ANYTHING, so perhaps my opinion is biased ;) I have been reading a lot about the Paleo diet and it’s a challenge I hope to meet one of these days…when I feel I’m ready ;) I am stopping by from My Sweet and Savory’s Meatless Monday link-up. I’m also having an MM link-up if you’d like to share this there as well: http://jessica-healthymommyhealthybaby.blogspot.com/2012/11/meatless-monday-yummy-side-dishes.html. Open til Friday! Have a nice holiday :)

Reply

4 Barb @ Frugal Local Kitchen November 20, 2012 at 2:32 pm

I can’t wait to try the pumpkin bread. I have everything except for the ghee which is easy to make.

Reply

5 Jill November 20, 2012 at 2:54 pm

Hi Barb,
You could also use butter.

Reply

6 TJ November 20, 2012 at 5:12 pm

I didn’t have the pans suggested, tried using and 8″ glass dish instead greased with coconut oil. After 45 minutes the top was dark and firm and when I poked it it came out clean. Unfortunately when I tried to dump it onto a cooling rack it fell apart and I saw that it was liquid/mush on the bottom. I peeled off the firmer part on top and put it back in. After a bit I flipped it over. I let it cook for another hour and it still had mushy parts. I’m not sure if my oven is having problems or if it’s the flours, but I haven’t been having good luck with these alternative recipes :(

Reply

7 Jill November 20, 2012 at 5:44 pm

The cook times are very specific to the size of the pan. Also, in cooking with grain-free flours sometimes you need to cover the baking dish for the last 10 minutes or so so that it doesn’t brown too much on top before it cooks inside. My class explains a lot about baking with grain-free flours.

Reply

8 Mary Catherine November 24, 2012 at 11:01 pm

I loved reading about your Paleo Pen Pal swap!

I participated too and thought it was such a fun way to get some inspiration and expand my “paleo community”!

Reply

9 Jill November 25, 2012 at 12:27 pm

Hi Mary Catherine,
Yes I felt the same way!

Reply

10 Roberta November 25, 2012 at 12:25 am

I am allergic to the coconut products. I am a 24/7 caregiver dealing with two separate diets. We can not use gluten, rice or corn flours. Any help would be greatly appreciated!

Reply

11 Jill November 25, 2012 at 12:25 pm

HI Roberta,
You can use just nut flours to bake.

Reply

12 April @ The 21st Century Housewife November 25, 2012 at 11:38 am

Both these breads look and sound delicious. It’s wonderful how healthy and allergy friendly they are. The spices are lovely and seasonal too :)

Reply

13 Amber November 27, 2012 at 1:07 pm

This sounds wonderful! Has anyone tried it with an egg replacement?

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