Pumpkin Bread

 

If you want to make the house smell good, bake some pumpkin bread, then eat it for dessert.

 

Makes 1 loaf.

 

Ingredients:

 

*1 cup of almond flour

*1/2 cup of coconut oil (melted)

*1/2 cup of pumpkin (pureed)

*1/4 cup of coconut flour

*1/8 cup of pumpkin seeds

*4 eggs

*3 tablespoons of pumpkin pie spice

*2 tablespoons of honey

*2 tablespoons of sugar (granulated)

*1/2 teaspoon of baking powder

*1/2 teaspoon of salt

*1/2 teaspoon of cinnamon (ground)

 

Directions:

 

Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a regular sized loaf pan with cooking spray.

 

Mix the dry ingredients together, 1 cup of almond flour, 1/4 cup of coconut flour, 3 tablespoons of pumpkin pie spice, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon in a bowl. In a separate bowl add the eggs and beat. Mix in the 1/2 cup of melted coconut oil, 1/2 cup of pureed pumpkin, 2 tablespoons of honey, and the 2 tablespoons of granulated sugar. Stir in the flour ingredients, mixing well. Pour the batter into the loaf pan. Spread the 1/8 cup of pumpkin seeds over the top of the batter. Bake until an inserted toothpick in the center comes out clean, start checking at half an hour (it may take an extra 15 minutes or more, depending on the oven). Allow pumpkin bread to completely cool before taking out of the loaf pan.

 

Sweet Pan Bread

 

A delicious white cake that you can top with your favorite cake topping.

 

Makes a 13x9 single layer.

 

Ingredients:

 

*3 cups of rice flour (white)

*2 cups of buttermilk

*1 cup of tapioca flour

*1 cup of sugar (granulated)

*2 eggs

*2 teaspoons of baking soda

*2 teaspoons of baking powder

*2 teaspoons of salt

 

Directions:

 

Prep: Preheat oven to 350 degrees Fahrenheit. Spray a 13x9 inch pan with cooking spray.

 

In a bowl, add the 3 cups of white rice flour, 1 cup of tapioca flour, 1 cup of granulated sugar, 2 teaspoons of baking soda, 2 teaspoons of baking powder, and 2 teaspoons of salt and mix. In a separate bowl, crack the 2 eggs and beat well. Stir in the 2 cups of buttermilk. Pour the liquid into the center of the flour mixture, stir gently, not over-stirring. Pour the batter into the prepared 13x9 pan. Bake until an inserted toothpick in the center comes out clean and the surface is golden brown, a little over an hour. Cool for about 10 minutes before serving. Store in a sealed container at room temperature.