It 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
2016-03-31 04:43:06
Prep Time
10 min
Cook Time
1 min
Total Time
1 hr 10 min
Ingredients
- 1 cup pumpkin puree
- 3 medium sized eggs
- 1/4 cup liquified Coconut Oil (I put a jar of coconut oil near the preheating oven and it liquifies)
- 4 medjool dates (pitted)
- 1/2 teaspoon diced fresh ginger, with the peel (the peel contains the beneficial essential oils)
- 3 tablespoons raw honey
- 1/3 cup coconut flour
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup pecans (optional)
- 2/3 cup cranberries
Instructions
- Heat oven to 350 degrees Fahrenheit
- Blend eggs, oil, pumpkin puree, dates, ginger and honey in a food processor until dates are well incorporated
- Add coconut flour, cinnamon, salt and baking soda and continue to blend in food processor
- Fold in pecans (optional) and cranberries
- 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.
- 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
- Enjoy!
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