Healthy and Tasty Pumpkin Bread
If you’re anything like me, you still have a couple of cans of pumpkin puree hiding in your cupboard. Ever since the Great Pumpkin Shortage of 2009, I make sure to stock up on canned pumpkin every fall because running out is simply not an option!
Just because the holidays are behind us, doesn’t mean the flavors of pumpkin and warm spices can’t still be appreciated. Winter is far from over. Spring is still a distant dream. We’re expecting snow again here in Portland tomorrow, and I’m still craving comfort food. A few of you might get mad at me for posting a “treat” recipe when you’re in the midst of New Years’ diets. Well, sorry, but I’m not committing to any restrictive diet plans this year. For why see here.
The mixture of dried fruits makes this Spiced Dried Fruit Paleo Pumpkin Bread much more interesting than your typical pumpkin bread. A little chewy, each bite slightly different than the last. I went heavy with the spices as well to create an intoxicating flavor experience. A slice of this bread tastes deceptively decadent!
Like my Pear Gingerbread, I used a combination of chestnut flour and almond flour for this recipe. Ground chestnuts create a very fine flour with rich brown color and a nutty, sweet aroma that I thought would pair beautifully with the fragrant blend of spices in this loaf. The texture and flavor of this pumpkin loaf are truly divine.
You can find chestnut flour in some specialty markets (it’s commonly used in Italian cooking), but I suggest you order it online from Nuts.com. It is a little pricey (as many paleo flours tend to be), but it keeps for quite a while due to its very low-fat content (unlike almond flour). If you didn’t already buy some for the gingerbread, here’s your chance to use it in another recipe!
Spiced Dried Fruit Paleo Pumpkin Bread Paleo, Grain Free & Gluten Free
- Preheat oven to 350°F. Grease a loaf pan and line with parchment paper (optional, but makes it much easier to remove the loaf later).
- In a large mixing bowl or stand mixer with the paddle attachment, sift together all the dry ingredients (chestnut flour tends to get clumpy so be sure to do this to prevent lumps in your batter).
- Add in the pumpkin, honey, oil, eggs, and vanilla and stir until well combined.
- Pour the batter into your prepared loaf pan.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan at least 30 minutes. Run a knife around the edges of the pan, then use the parchment paper to lift the loaf out of the pan. Let cool on a wire rack. Slice and enjoy it!