What better use of a pumpkin than to make a grain free bread? Here is a guest recipe for amazing Paleo Pumpkin Bread!
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 email@example.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 much better than the wheat version I used to bake!
Prep Time: 10 minutes
Bake Time: 45 minutes
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!
Prep Time: 10 minutes
Cook Time: 1 hour
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!
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