Rosemary Pumpkin Bread

This tasty pumpkin bread is herbaceous, paleo, gluten-free, and filled with real pumpkin puree. Because this bread isn’t too sweet you can feel free to enjoy it any time of day and can top it any way you like!

Ingredients:

one 5 pound (ish) pumpkin

1 teaspoon, 1/3 cup coconut oil, divided

3 eggs

1/2 cup maple syrup

1/2 cup coconut milk

1 cup homemade pumpkin puree (or 1 cup canned pumpkin puree)

1/4 teaspoon baking soda

2 teaspoons paleo baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

2 cups almond flour

1 tablespoon rosemary, chopped

1 tablespoon rosemary leaves

1 teaspoon coconut palm sugar

Instructions

Special equipment: food processor

For pumpkin puree:

Set oven to 350 degrees.

Line a baking sheet with aluminum foil, set aside.

Using a sharp, large knife cut the pumpkin in half. Scoop out the seeds and guts. Save seeds for later roasting, and a tasty snack. Place pumpkin on the baking sheet skin side down. Bake in oven until flesh becomes fork tender. This will take 20-30 minutes.

Take pumpkin out of oven and scoop flesh into a food processor. Blend until smooth. Pumpkin puree, that easy.

If you don’t want to make your own puree, you can buy a can at the grocery store. Just be sure to look for pure pumpkin puree and not pumpkin pie filling.

 For pumpkin bread:

Grease a 8″ X 4″ loaf pan with 1 teaspoon of coconut oil

Set oven to 325 degrees

In a large bowl combine 1/3 cup of coconut oil, and eggs. Mix well.

Add maple syrup, coconut milk, 1 cup of pumpkin puree, chopped rosemary, and mix well.

Add almond flour, baking soda, baking powder, salt, and cinnamon. Make sure all ingredients are completely incorporated throughout batter and pour mix into the loaf pan.

Sprinkle 1 teaspoon of coconut sugar and 1 tablespoon of rosemary leaves on top of the bread.

Place loaf in oven and bake for 40-60 minutes. Check bread after 40 minutes with a toothpick for no batter residue on the toothpick. Check in increments of 10 minutes after the initial check.

When toothpick comes out clean, take bread out and let completely cool. Loosen edges with a utensil. Flip pan over and tap bottom to free the bread from the pan. Turn back over, slice into 10 pieces, and enjoy!

Nutrition facts:
servings: 10 serving size: 1 slice

calories: 326, fat: 26g (saturated fat: 13g), cholesterol: 65mg, sodium: 224mg, protein: 7g, carbohydrates: 20g, sugar: 12g, fiber: 4g

Tip from Katie’s Kitchen: Make a batch of your own paleo baking powder to have on hand! 4 tablespoons cream of tartar, 2 tablespoons baking soda, 2 tablespoons arrowroot powder, mix well. Keep in a air-tight container