I went for a jog the other day. I pronounce it “YOG”. Mostly because Anchorman has, indeed, had that kind of influence on my life and vocabulary. But also because I sincerely despise jogging…or running, whatever you wanna call it…and I refuse to talk about it with any kind of respect. Today my calves are still screaming at me and I have a bazillion blisters on my feet because, well, it’s been that long. Last time I act on impulse when it comes to exercise. Oh, the weather is SOOO nice today? Let’s go for a JOG, eh? Oh. HELL NO.
You know what IS appropriate for fall weather? Um, pumpkin things. Preferably baked pumpkin things…although I have this weird obsession with the memory of this pumpkin ravioli I used to order at Bacchus in New Paltz, NY after a long day of climbing. They also had like, a million kinds of beer from pretty much every country and if you drank one from every country you got a free T-shirt. PS, I also love(-ed) pumpkin beer. I will seriously make myself your slave for life if you can tell me where to find gluten free pumpkin beer.
I dream about this pumpkin bread. You’ll dream about it, too, you just wait and see. I even made French toast with it. Praise me.
- 1/2 c coconut flour
- 1/2 t salt
- 1/2 t baking soda
- 1/2 t baking powder
- 5 eggs
- 2 egg whites
- 1/2 c cashew butter
- 1/2 c pumpkin
- 1/2 t vanilla
- 2 t pumpkin pie spice
- 1/2 t cinnamon
- 1 T lemon zest
- 1/3 c dark maple syrup
- 1/3 c chopped pecans
- Struesel:
- 1 c chopped pecans
- 1/2 c shredded coconut
- 1 t pumpkin pie spice
- 1 t cinnamon
- 1 T coconut oil, melted
- 2 T maple syrup
- Combine all your dry ingredients.
- Beat the eggs and egg whites with the cashew butter, pumpkin, maple syrup, lemon zest, and vanilla.
- Add the dry ingredients to the wet and stir to combine.
- Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture).
- Fold in the pecans.
- Pour batter into a lined loaf pan.
- Combine 1 c chopped pecans, 1/2 c coconut, 1 t pumpkin pie spice, 1 t cinnamon, 1 T coconut oil, and 2 T maple syrup.
- Top the batter with the struesel mixture
- Bake at 350 degrees for 50-60 minutes, until the bread is lightly browned and passes the toothpick test.
http://www.glutenista.com/gluten-free-beer-list.html
http://www.lakefrontbrewery.com/beer/seasonals/pumpkin
http://www.harpoonbrewery.com/beer/93/UFO-Pumpkin
YESSSSSSSSSSSSSSSSSSSSSSS
Woodchuck makes a gf pumpkin hard cider!
WHAT?!?!?!?!?!?!
How did I not know this? I love their Autumn blend but damn! I’m going shopping!
Could you use coconut cream for a sub for the cashew butter? This looks really good!
Sure!
Could you substitute almond butter or sun butter for the cashew butter? I have everything BUT the cashew butter!
Of course! I know the feeling…cashew butter can be hard to find sometimes!
Awesome! Thanks so much!!!
I used almond butter and it turned out spectacular
This bread is amazingly delicious!! I doubled the Pumpkin Spice for the bread, because I love spice, and it was soooo yummy. Thank you for sharing such a wonderful tasting and health promoting recipe with us!