Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
INGREDIENTS
1 ½ cups all-purpose flour, spooned into measuring
cup and leveled-off
cup and leveled-off
½ cup almond flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ cups coconut oil, softened
1 ¾ cups sugar
¼ cup agave or syrup
2 large eggs
1 - 15-oz can 100% pure pumpkin (or a little less topped
off with banana or ricotta or sour cream or yogurt)
off with banana or ricotta or sour cream or yogurt)
1/8 – ¼ cup crushed walnuts or choc chips or other nuts
INSTRUCTIONS
1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease
two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with
flour in it, such as Pam with Flour or Baker's Joy).
two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with
flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon,
and nutmeg. Whisk until well combined; set aside.
and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just
blended. Add the eggs one at a time, beating well after each addition. Continue beating until
very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy
and curdled at this point -- that's okay.
blended. Add the eggs one at a time, beating well after each addition. Continue beating until
very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy
and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or
until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for
about 10 minutes, then turn out onto a wire rack to cool completely.
until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for
about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day,
you can toast individual slices to get the same fresh-baked effect.
you can toast individual slices to get the same fresh-baked effect.
7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is
completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag.
Thaw overnight in the refrigerator before serving.
completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag.
Thaw overnight in the refrigerator before serving.
Comments
Post a Comment