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PALEO PUMPKIN BREAD IS THE PERFECT BREAKFAST, SNACK, OR DESSERT DURING THE FALL. THIS DISH IS PACKED FULL OF NUTRITION AND FLAVOR.
My favorite thing about fall is that it is completely acceptable to add pumpkin to everything. I love anything and everything pumpkin. I take full advantage of the cheap pumpkins this time of year. If they were available all year around, by golly I buy them.
Adding pumpkin to any dish adds delicious flavor and nutrition. I strive to serve a vegetable with every single meal and pumpkin is a good way to achieve that goal. Pumpkin is a great way to sneak in extra vegetables and the kids won’t even notice.
PALEO PUMPKIN BREAD INGREDIENTS
1/2 cup coconut flour
Pinch of salt
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups pumpkin puree
1 drop cinnamon essential oil
3 tablespoon honey
1 tablespoon coconut oil, melted (plus a little extra to grease pan)
1/2 teaspoon vanilla extract
PALEO PUMPKIN BREAD INSTRUCTIONS
Preheat oven to 375 degrees
Mix coconut flour, salt, pumpkin pie spice, baking soda, and baking powder in a medium size mixing bowl.
In a separate bowl whisk together pumpkin puree, cinnamon essential oil, eggs, honey, coconut oil, and vanilla.
Combine the wet ingredients and dry ingredients. Mix until well combined.
Grease a bread pan with coconut oil and pour the batter into the pan.
Bake for about 45 minutes in a preheated oven or until done. Insert a toothpick and if it comes out clean it is ready.
Let cool for 20 minutes before cutting and serving.
Serve plain or with butter and honey. Enjoy!
LET’S TALK ABOUT PUMPKIN
Yes you can use canned pumpkin, but have you tired fresh? In my opinion, fresh has so much more flavor. Plus, it’s cheaper and healthier.
WHAT IS THE BEST PUMPKIN TO COOK
Pie pumpkins and jarrahdale pumpkins are my favorite pumpkins to cook. Stay away from large pumpkins, though they are great for craving they aren’t the most delicious to eat. The larger the pumpkin the more stringy, bland, and watery it is.
My sister introduced me to jarrahdale pumpkins just last year and I am so glad she did. Jarrahdales are the blue tinted pumpkins you find at the pumpkin patch or farmers market during the fall season. It has a sweeter and creamier taste than other pumpkins and it is so delicious.
HOW TO COOK A PUMPKIN
Remove the stem of the pumpkin by cutting the top off.
Cut the pumpkin in half.
Scoop out the pumpkin seeds and flesh. (save the seeds if you want to roast them)
Place the pumpkin halves, face down, in a glass baking dish.
Bake at 400 degrees for one hour or until soft.
TO MAKE PUMPKIN PUREE: Once the pumpkin is cooled scoop the pumpkin out of the peel with a spoon, add it to a blender, and blend until smooth.
ABOUT THE INGREDIENTS IN PALEO PUMPKIN BREAD
Be prepared to use a ton of eggs if you are baking with coconut flour. It is a dense flour and it requires a lot of liquid to get a delicious dish. Baking with coconut flour can be tricky at first but once you get it down you will love it.
Coconut flour is high in fiber, protein, and healthy fats. It is free from wheat and gluten making it a good option for anyone that has a gluten intolerance. It is low in sugar, digestible carbohydrates and has a low score on the glycemic index.
Pumpkin is a highly nutrient-dense food, actually one of the most nutritious foods out there. It is loaded with antioxidants, fiber, vitamin C, and supports a healthy heart.
I like to stock up on pumpkins this time of year because they are cheap and they last several months. Store them in the basement, or a cool dark area, to preserve them even longer.
CINNAMON ESSENTIAL OIL
Cinnamon is one of the most delicious spices, especially during the fall! But did you know that it is also one of the most healthiest spices? It can lower blood sugar levels, reduce heart disease risk factors, and it is a powerful immune booster.
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