Get Your Copy Today!

Beyond Grain & Dairy, Baking with Coconut Flour and Everyone Loves Pudding e-books by Starlene Stewart

We LOVE our Spiralizer!

Spiralizer Review

Categories

GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

Recipe: Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly

Flirty Aprons 70% off Sale Use Coupon Code HOLIDAY70

It’s getting to be that time of the year and we’re beginning to be bombarded by pumpkin this and pumpkin that. Pumpkin pies, pumpkin lattes, pumpkin ice cream smoothies, pumpkin bread.  Since you’re doing GAPS, does that mean you have to be left out?  No!   This pumpkin bread is my answer to your cravings.  I taste tested this recipe at my job and the overwhelming response was “Oh, this is so moist!”

It was so delicious I ate nearly half of it before I banned it to the refrigerator so that I could take it to work and share with everyone.

Please note that I list name brands because I want you to know exactly what products I used in case your recipe doesn’t turn out exactly the same it could be due to using a different brand. For example, I find that Tropical Traditions coconut flour seems to be more finely ground, more like flour, than other brands, and it is also moister, depending on how long I’ve had it.  If first learned about flour and aging and moistness and dryness with regular wheat flour when making flour tortillas.  The recipe would use more water depending on how dry the flour had become.  I notice the same with coconut flour.  When I first get it from Tropical Traditions, it clumps and has a smooth moist quality to it.  If I keep it tightly sealed and in the freezer, it maintains this moist quality. However, if I happen to leave the bag open and sitting on the counter a few days, it will dry out.   Coconut flour requires a lot of liquid ingredients to start with, and if the product is more dry, the recipe can turn out dramatically different. I used the honey from Tropical Traditions as well, and it is so thick and smooth and creamy I wonder if it is sweeter than typical honey. At any rate, I’m very pleased that this fairly large loaf only contains 1/2 cup of honey.

Once mixed, the batter for this recipe is somewhat like cookie dough, but a bit more fluffy in texture.

By the way, I learned several years ago that most canned pumpkin is actually butternut squash!  Feel free to use pumpkin or any winter squash in this recipe.  You can find an easy to print recipe format at the bottom of this post.

Wet Ingredients:
1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
½ cup Tropical Traditions coconut oil, melted*
½ cup Tropical Traditions raw, organic honey*
6 whole large eggs
1 cup carrots, peeled, shredded and riced (3 large carrots)

Dry Ingredients:
1 cup Tropical Traditions coconut flour*
1 teaspoon sea salt
1 teaspoon baking soda**
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves

The winter squash should be baked ahead of time. Remove stem from squash, cut in half.  Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes.  Scrape the flesh from the skin and cool.  At this point I like to portion into one cup amounts and freeze for later use.

Preheat oven to 325°F.

Grease a glass loaf pan (I used this one: Pyrex 213 Glass 1.5 Quart Loaf Bakeware Dish – 8 1/2 inches x 4 1/2 inches x 2 1/2 inches) and line with Unbleached Parchment Paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.

The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil may clump.

In a large mixing bowl place squash, 1/2 cup coconut oil, 1/2 cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.

Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice.  Add the raw carrots to the wet ingredients.

In one bowl place all the dry ingredients.  Mix together with a whisk so that the spices are mixed throughout.

Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed.  The mixture will thicken as the coconut flour absorbs the fluids.

Allow to set for 5 minutes.

Spoon the thick batter into the loaf pan and smooth the top.  Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about 1/2″.

Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.

I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.

Allow to rest about 10 minutes before carefully removing to a cooling rack.

*Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you. Thank you for thinking of me!
**Baking soda, as long as it is pure bicarbonate of soda is approved for GAPS in baking according to Dr. Natasha Campbell-McBride’s revised version of her book Gut and Psychology Syndrome.
Here are my other pumpkin recipes:
Here are some other GAPS Friendly pumpkin recipes from my fellow bloggers in the Nourished Living Network:

This post has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

This recipe has been included at Fat Tuesday.

5.0 from 1 reviews
Recipe: Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly
Author: 
Recipe type: Breads
Cuisine: Seasonal Fall
Prep time: 
Cook time: 
Total time: 
 
This pumpkin bread has pretty little orange speckles from the carrots and is moist and delicious!
Ingredients
  • Wet Ingredients:
  • 1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
  • ½ cup Tropical Traditions coconut oil, melted
  • ½ cup Tropical Traditions raw, organic honey
  • 6 whole large eggs
  • 1 cup carrots, peeled, shredded and riced (3 large carrots)
  • Dry Ingredients:
  • 1 cup Tropical Traditions coconut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
Instructions
  1. The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.
  2. Preheat oven to 325°F.
  3. Grease a glass loaf pan 8.5" x 4.5" x 2.5" (1.5 quart), and line with parchment paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.
  4. The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil may clump.
  5. In a large mixing bowl place squash, ½ cup coconut oil, ½ cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.
  6. Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the carrots to the wet ingredients.
  7. In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.
  8. Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.
  9. Allow to set for 5 minutes.
  10. Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about ½".
  11. Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.
  12. I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.
  13. Allow to rest about 10 minutes before carefully removing to a cooling rack.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Related posts:

12 comments to Recipe: Pumpkin Bread Gluten/Grain/Dairy/Sugar-Free GAPS Friendly

  • Geo

    Hi Starlene,

    I’ve been reading your blog posts/pod casts since few months ago, and your stories are very inspiring. I have severe eczema and cfs now but healing with anticandida GAPs diet-no fruits, No starch veggies, egg, and honey etc.

    Since I have serious binge eating disorder, I found out that fruits and honey
    will trigger more carb cravings. Thankfully dreadful depression and brain fog
    have been gone since I implemented my VLC diet plan

    I know,recently,that you have followed Dr.Kruse leptin reset plan. How did it work for you so far?

    I just wondered that fewer carb load gave me mental sharpness and less depression. :) and I am glad that you had same benefits with this dietary changes.

    [Reply]

    Starlene Reply:

    Hi Geo, I’m glad you are finding help from GAPS! Have you ever looked into fructose malabsorption? It sounds like you could problem with fructose or fructans. I wrote a post here that touches on this: http://gapsdietjourney.com/2012/09/fructose-malabsorption/ When I did the leptin reset the first time last year I was very pleased with it, although I did start eating more carbs after 3 months. This time I have not been faithfully counting carbohydrates but I am just trying to make a point to stay low. I have stuck with the 50 grams protein for breakfast all along though as that seems to help me to avoid hunger during the day. I can even intermittent fast now and skip lunch without any negative side effects (used to get irritable, brain fog, nervous, shaky if I tried that!). Thanks for sharing your experience!

    [Reply]

  • Susan

    For the carrots, are they cooked?. I have a ricer, haven’t used it but it seems that the carrots would need to be cooked to be able to rice them. .

    [Reply]

    Starlene Reply:

    Hi Susan, you could cook the carrots, but I pulsed the raw carrots in my food processor until they were in little bitty pieces. I have added the word “raw” into the part of the recipe at this section to hopefully make it more clear. I hope this helps. Thanks for visiting!

    [Reply]

  • Beautiful quickbread and good for everyone. It ticks all the boxes no matter who’s coming over for tea. :)

    [Reply]

    Starlene Reply:

    Thanks, Maureen! :-)

    [Reply]

  • Kathy

    Hi Starlene! I’m wondering, to substitute stevia for the honey, what types of things could I used to replace the liquid in the honey? I think I would have to or the recipe would turn out too dry?

    Thanks!

    [Reply]

    Starlene Reply:

    Hi Kathy, you might have to try a couple of variations but the first I’d suggest would be to use 2 cups of pumpkin instead of 1-3/4. See if that works. I know it’s only 1/4 cup more but I think it might work out. If the batter seems to dry, maybe add one more egg. Hope this helps!

    [Reply]

  • [...] Pumpkin Bread Gluten-Free, Grain-Free, Sugar-Free and Dairy-Free [...]

  • [...] Poppers“, “Pumpkin Bread“, “Pumpkin Coconut Milk Custard“, and “Pumpkin Coconut Smoothie“ by [...]

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge