D*mn Good Pumpkin Bread

Yeah, I said it. Not that sorry– it was DAMN GOOD.

And I LOVE pumpkin bread… and all fall foods. Growing up, Thanksgiving was my favorite holiday, and my favorite food– mashed potatoes & gravy, followed by stuffing and then pumpkin pie & pumpkin bread.

The other night my fiance came downstairs and said he was craving dessert… I countered with the fact that I wanted to test out my newest recipe– win win!

OH WAIT I just blew by something kind of big….. fiance. My boyfriend of almost five years proposed two months ago! (If you ask me, it is because of the DIY Animal Fry recipe….). I still can’t believe it, I knew we wanted to spend our lives together but I did not expect we’d get engaged in 2020. A bright event in a tumultuous year. I am so excited!

If you look back in the blog, and back to my year of posting one recipe a week…. THAT’S RIGHT, I DID THAT. Horrible photos unfortunately. BUT good stories lie within those posts.

If you look back, you’ll see my fiance and I doing long distance (SF & Denver), then living in San Francisco, then moving in together, quarantining for 4 months with my family, and then both moving to Denver…. and now we are engaged! Ah!! He even arranged for my girl Ashley (from Beschell Photography, who has shot photos of me + my food for this blog) to ambush us with in-the-moment engagement picture, followed by a full shoot.

I’ll try not to be too much of a bride-to-be on here, but I do want to recognize and celebrate this milestone. It is most definitely something positive to focus on! Of course I am the most excited about the wedding’s food, naturally. While it would be weird to serve pumpkin bread at the reception, a girl can dream. In the meantime, I’ll just keep whipping it up after we both finish a workday at home– to enjoy in our sweatpants! Ha!

Shall we get to the recipe?

D*mn Good Pumpkin bread

(dairy free, nut free, paleo)

Ingredients:

3 eggs
3/4 cup pumpkin puree
1 tsp vanilla extract
1/4 cup coconut oil melted
1/2 cup organic (real!) maple syrup
1/2 tsp baking soda
3 tbs coconut flour
1/2 + 1/8 cup cassava flour
1/4 tsp sea salt
3/4 tsp cinnamon
1 heaping tbs pumpkin spice
1/4 tsp ginger
Optional: 1/4 cup chocolate chips (I suggest Lilly’s Stevia Sweetened, Hu Chunks, or EnjoyLife brands)

Preheat the oven to 350 degrees.

Mix all the wet ingredients together until well combined. Add in the dry ingredients and mix well. Let sit for 5 minutes, and mix again.

Fold in chocolate chips….

Then add the batter to a well greased or parchment lined loaf pan.

Bake at 350 degrees for 45 minutes, until a toothpick comes out clean and the surface is firm throughout. Cool for at least 10 minutes before serving.

Serve plain or with a pat of grass fed butter+pinch of sea salt.