IMG_1056It all started with a beautiful bag of organic cranberries and cans of organic pumpkin puree on sale.  I had to come up with the perfect pumpkin bread, and this is divine!!!  It is moist, not too sweet, and the fresh cranberries give it a perfect tanginess.  I love grain-free desserts, and using coconut flour infuses this bread with healthy fiber, protein and a subtle, sweet texture.  You must give it a try! (Bakes beautifully as muffins as well)

Grain-Free Pumpkin Pecan Cranberry Bread
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Prep Time
10 min
Cook Time
1 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 min
Total Time
1 hr 10 min
Ingredients
  1. 1 cup pumpkin puree
  2. 3 medium sized eggs
  3. 1/4 cup liquified Coconut Oil (I put a jar of coconut oil near the preheating oven and it liquifies)
  4. 4 medjool dates (pitted)
  5. 1/2 teaspoon diced fresh ginger, with the peel (the peel contains the beneficial essential oils)
  6. 3 tablespoons raw honey
  7. 1/3 cup coconut flour
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon sea salt
  10. 1 teaspoon baking soda
  11. 1/2 cup pecans (optional)
  12. 2/3 cup cranberries
Instructions
  1. Heat oven to 350 degrees Fahrenheit
  2. Blend eggs, oil, pumpkin puree, dates, ginger and honey in a food processor until dates are well incorporated
  3. Add coconut flour, cinnamon, salt and baking soda and continue to blend in food processor
  4. Fold in pecans (optional) and cranberries
  5. Pour into well-oiled bread loaf pans (2 small pans or one large pan). Will hold up better in smaller pans. Will also work well as muffins.
  6. Bake at 350 degrees for about one hour, checking often. A little less if you are making muffins. Ready when springs back to touch.
Notes
  1. Enjoy!
Refuas HaGuf https://www.refuashaguf.com/