Sorry not sorry but I am totally one of those pumpkin-obsessed weirdos/basic b’s.
I mean, compared to the rest of the US, which begins freaking out in August (potentially July) about the anticipated release date of PSL (pumpkin spiced latte), I am relatively sane. I went to trader joe’s the other day to pick up my normal grocery haul and was nearly assaulted by the 100’s of pumpkin-spiced everything that store has. And don’t get me wrong, I love my pumpkin spiced stuff. But THAT was totally overwhelming.
And yet, even though I profess my love for pumpkin…I’m pretty sure I only have ONE true pumpkin recipe on this blog. My Pumpkin Apple Chia Pudding. Which is fantastic. But WHAT?! Am I a true pumpkin lover??
YES, I’m completely aware that pumpkin season started waaaay long ago…but this one was worth the wait trust me.
See?? Told you. Totally worth the wait.
Can we talk about spices for a second? These guys are pretty low hanging fruit when it comes to incorporating real foods into your diet. But did you know a bunch of the less expensive *ahem. cheaper* spice companies use artificial fillers (including wheat, chemicals, and gluten) in their spices, to make them less expensive, which also makes their flavor less potent?! Um, yuck. That’s why when I’m buying spices, I make sure to get them from a quality source I can trust, like Frontier Co-Op. I met these guys (and gals) at both Expo East and West this year, and couldn’t be happier with their products.
Frontier was one of the first suppliers to actively advocate organic products and organic agriculture, carrying their first organic products waaay back in 1978. Why is this so important to them, especially when it comes to spices? “We believe organic agriculture is a crucial element in building a safe and sustainable international food supply and that the basic values of organic agriculture – concern for people and the environment – are crucial to the well-being of us all.” And besides, who wants chemical fillers and junk in their spices? Not this girl.
So naturally, when they sent me a bunch of fall-themed spices…I had to bake something.
Anyway, back to the recipe. Did it take me approximately this whole month, and 5 different loaves of pumpkin bread to finally come up with this one? YES. I’ve been in pumpkin bread up to my elbows trying to figure this recipe out. If you’ve been following me for a while, you know my struggles with paleo/gluten-free baking. The struggle is REAL. But I finally figured this one out, probably because it’s pretty simple. But holy WOW you guys the flavor of this guy?! Tastebuds just went to food heaven. It’s fine. And I don’t think anyone was complaining around here that I had a bunch of baked goods lying around for my friends and family to eat.
Not feeling the chocolate chips? Um, weirdo. No, I’m totally kidding. It’s fine – you can just leave the chocolate chips out, and it will still be a suuuuper delicious bread, whether you’re eating it for breakfast, snack, dessert…or all the above? No judgement here.
Seriously though. I brought both loaves (the chocolate and non-chocolate versions) to the gym and they were legit gone in under 5 minutes. Many a “holy craaaaap this is so good” and “Oh my gooooood, Dana. Are you kidding?!” reactions were had.
- 1 cup cashew flour*
- ¼ cup coconut flour
- ¾ cup pumpkin purée
- 3 eggs, whisked
- ¼ cup melted coconut oil, ghee or a combination of both
- ¼ c maple syrup
- 1 ½ Tbsp coconut sugar
- 2 tsp Frontier Co-Op pumpkin spice
- 1 tsp Frontier vanilla extract
- ¼ tsp Frontier cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- 1 tsp baking soda
- ½ tsp sea salt
- Opt. ½ cup dark chocolate chips
- Preheat the oven to 350 F. Lightly grease a loaf pan with coconut oil spray (or 1 tsp melted coconut oil) and line the bottom with parchment paper.
- First, whisk the wet ingredients (pumpkin, eggs, vanilla, melted coconut oil, maple syrup, and sugar) together in a large mixing bowl with a whisk.
- Gently fold in the dry ingredients (flours, spices, baking soda and sea salt) with a wooden spoon or rubber spatula just until well combined. Last, fold in the chocolate chips, if using. Be careful not to overmix
- Bake for 35-40 minutes, until a toothpick in the center comes out clean. Cool for 15 minutes before cutting.
**A note about the vanilla extract from Frontier: “Because they can react differently, it’s important that alcohol-based extracts (and not water- or vegetable-oil based flavors) are used in all recipes that specifically call for an extract. Likewise, flavors should be used in recipes that call for them specifically. Any customers using flavors in order to avoid consuming even slight amounts of alcohol will want to use recipes that specifically call for flavors.”
This post is a part of a sponsored collaboration with Frontier Co-Op and Mambo Sprouts. All thoughts and snarky opinions are my own, duhh.
I have yet to try cashew flour. I know the first thing I’ll be making!
It’s awesome, gives it a creamy taste!! 🙂
Can’t wait to try this. Cashew flour sounds interesting and I love Frontier products.
Yay! I love the flavor it gives the bread – it’s almost creamy!