Actually, this is more of a Pumpkin Bread Lopsided Battle. Just in time for the holiday season.
I pitted my modified Banana Bread recipe against a modified pumpkin bread recipe by Bruce Fife, the coconut flour guru and author of THE amazing, incredible, best cookbook for healthy, non-rice-flour-stuffed gluten-free recipes. Seriously, buy this cookbook.
If Bob’s Red Mill Coconut Flour isn’t carried at a store near you, you can purchase both your coconut flour and your almond flour from Nuts Online. I love this company for its customer service and spectrum of products. If you’re going to have your g-free flours shipped, order from Nuts Online.
Though most larger grocery stores (Hy-Vee, Wegmans, and Whole Foods come to mind) carry coconut oil and BRM coconut flour, you can also get the full spectrum of coconut products from Tropical Traditions. Review my post on Coconut Oil if you feel you’re cool enough to handle it.
Coconut products have a delightful coconutty smell, but once baked, you really just taste a slight sweetness – so if you don’t like coconut, I say to thee – just try it. Ye will like it.
Note – coconut flour is ultra-absorbent, so it’s not one you can simply replace regular flour with in other recipes. That’s why you need the cookbook. Because of the absorbency, recipes using coconut flour use lots of yummy eggs. Which DO NOT cause cholesterol issues. READ THIS if you want a quick tutorial on THE TRUTH ABOUT CHOLESTEROL.
I made the Bread Wars loaves in teensy 3 x 5 foil loaf pans because I wanted to conserve ingredients, but was happily surprised at the perfectly baked crust and the perfectly-baked inside. From now on, if I need lots of bread, I’ll use lots of teensy 3 x 5 foil loaf pans.
I modified my Banana Bread recipe to use 1/4 c. Grade-B Maple Syrup and 1/2 cup roasted pumpkin with 1 Tbs. Pumpkin Pie Spice and 1 Tbs. cinnamon.
Organic canned pumpkin works well also.
Again, DO NOT USE CANNED PUMPKIN PIE FILLING. We add the necessary spices ourselves.
That’s as far as I’ll go into the modified Banana Bread recipe because it didn’t hold a candle to the adaptation of Fife’s recipe. And I’m not saying it was like comparing Meghan Fox to Angelina Jolie. It was like comparing OctoMom to Angelina Jolie.
So here it is: The victor of the G-Free Pumpkin Bread Lopsided Battle.
Preheat the oven to 350 degrees. Combine the following and blend:
1/4 C. roasted or canned pumpkin
4 Eggs (If you dare use egg substitute, you are dead to me.)
1/4 C. coconut oil or grass-fed butter
1/4 C. Grade-B Maple Syrup (true maple syrup will be labeled Grade A or B)
1/2 tsp. vanilla
1 Tbs. cinnamon
1 Tbs. pumpkin pie spice (a pre-mixed blend of cloves, nutmeg, ginger and cardamom you can find in the spice section)
1/4 tsp. salt
Next, combine the following 2 ingredients, then add to the above mix:
6 Tablespoons sifted coconut flour
1/2 tsp. aluminum-free baking powder (see a post on a-free powder here)
I use my Cuisinart hand blender to mix this thoroughly and blend out any lumps.
Pour batter into several teensy 3 x 5 loaf pans. Bake for 30 minutes, then see if a toothpick inserted in the center comes out clean. You may need to bake longer.
Store the bread in the refrigerator, and heat in the microwave if desired.
Balanced Bites Podcast #429: Weight loss, hormones, functional lab testing and health with Tina Haupert
Listen on Apple Listen on Spotify #429: Tina Haupert is a Certified Nutrition Coach, Functional Diagnostic Nutrition Practitioner (FDN-P), root cause protocol consultant, certified personal