A dense, subtly sweetened pumpkin bread with a kick of ginger and a coconut maple glaze. It’s a delicious grain free and Paleo snack for fall days with with a warm cup of collagen coffee!

I’m a total pumpkin hypocrite. I cringe every week (ok, maybe it’s every day) when I walk into Sprouts and see the huge “pumpkin spice” display in the front of the store. Does anyone actually like all of this stuff? For example, pumpkin kale chips or pumpkin Jell-O. Eeeewwwww. Don’t tell me you’re actually choosing the pumpkin spice kale chips over the cheese ones. And, pumpkin tea tastes like mold. Fact.

Yet here I am again, posting pumpkin bread. How freaking original am I.

Ok, but I feel like you can’t judge me for making pumpkin bread, because it’s not a bandwagon thing for me. I cook with pumpkin all year round. I just haven’t been able to bake with pumpkin until recently, because I live in the desert where you can’t turn on your oven for 9 months out of the year. if you do, you sweat and die, and your pumpkin bread burns. I’d like to think that my most attractive quality is that  I respect pumpkin in it’s place (brainstorming for my future match.com profile now, in case you couldn’t tell). You will see no pumpkin infiltrating my hummus or in my coffee. This is not a free for all. Have some self control, America.

I probably seem really grumpy if you only know me from my blog. I’m not grumpy, I’m just blatantly authentic and need more of a filter sometimes. I had to apologize to a coworker because I mansplained to him yesterday. He took it well.

Crap, now I have to apologize to the female gender for giving us a bad name by mansplaining. Hey guess what? Autocorrect doesn’t try to correct mansplaining. Only in 2018. What a time to be alive.

This was going to be a serious post about honesty and my progress on my gut healing protocol. I guess that conversation is going to happen another day, now that I’ve spewed nonsense and no one is going to take me seriously. Until then, know this: whatever you’re experiencing, whether it’s brain fogs, tiredness, weight fluctuations, digestive stress, mood swings, hair loss rashes, aches, or anything else, you are not alone.

There is so much that can be done with the correct food and lifestyle changes (Paleo, or otherwise), and we’re going to work through it together. Until then, pass the pumpkin bread, and grab yourself an extra slice.

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Ginger Spiced Pumpkin Bread with Maple Glaze

PREP TIME 10 minutes

COOK TIME 45 minutes

TOTAL TIME 55 minutes

SERVINGS 12

INGREDIENTS

Wet ingredients:

• 1 cup canned pumpkin
• 4 eggs
• 2 tbsp coconut oil melted
• 1/4 cup maple syrup
• 2 tbsp coconut sugar
• 1/4 cup coconut milk

Dry ingredients:

• 1/2 c coconut flour
• 1/4 cup almond meal
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 tsp ginger
• 1 tsp baking powder

Glaze:

• 1 tbsp coconut butter
• 2 tbsp maple syrup
• Pinch of salt
• 1/4 cup chopped pecans for topping

INSTRUCTIONS

1. Line a bread pan with parchment paper (I used a 9 inch. Use a 6 inch for a taller loaf) and preheat oven to 350.
2. In a large bowl, whisk together all wet ingredients until well combined.
3. In a separate bowl, combine all dry ingredients.
4. Add dry ingredients into wet, and stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat.
5. Pour batter into parchment-lined pan.
6. Bake at 350 for 45 mins, or until an inserted knife comes out clean. Cool on a wire rack before slicing or freezing. I let mine cool for at least 10 minutes before glazing.

For glaze:

1. Stir together coconut butter and maple syrup. If your coconut butter is too thick, add a teaspoon of coconut oil. Drizzle over bread and top with chopped pecans. The glaze will harden as it cools.