What is it about spiced treats around the holidays that encourage us to make regrettable decisions? I had a showdown with a slice of pumpkin bread this winter while in line at my local coffee shop. The thick, moist bread (or cake, let’s be honest) was topped with pepitas and dotted with spices. I knew it would taste amazing. I could smell it being warmed up in the toaster oven, all sugar and spice and everything tasty . . .
Well, you know how this story ends. I snapped a picture with my phone (paparazzi style), ordered my black coffee, and raced home to get baking. A couple of hours later, the RHR Kitchen was filled with the swirling aroma of cinnamon, nutmeg, cloves, ginger, and, of course, pumpkin.
Why is it worth our time and effort to make real-food versions of the pastries in the glass display? One slice of pumpkin bread at the coffee shop for breakfast seems like a pretty small thing in the grand scheme of your day, but it’s the same as throwing a small stone into a tranquil pond—the ripple effect is far-reaching.
½ cup raw honey
½ cup coconut oil
¼ cup coconut cream
1 (15 oz) can pumpkin puree
4 eggs
2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon Ground Cloves
¼ teaspoon ground ginger
¼ cup pepitas
Preheat the oven to 350°F with a rack in the center position. Grease a 5 × 9-inch glass loaf pan with coconut oil.
In a lazy man’s double boiler, combine the raw honey, coconut oil, and coconut cream. Stir over medium-low heat until smooth. Remove from the heat and let cool.
In a large bowl, combine the honey mixture with the pumpkin puree and eggs and mix well. In a medium bowl, combine the our, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan and top with the pepitas.
Bake for 50 minutes. Remove the pan from oven and tent (loosely cover) the loaf with a piece of foil to prevent the pepitas from getting too toasted. Continue to bake with the tented top for an additional 30 minutes, or until a knife inserted into the center comes out clean. Serve with coconut butter, a shmear of honey, and a piping hot cup of coffee. Store leftovers in an airtight container in the fridge for up to 1 week.
Calories: 222
Fat: 17g
Carbohydrates: 14g
Sodium: 227mg
Fiber: 5g
Protein: 6g
Sugar: 10g