Though Andrew and I tend to steer neutral of holiday hubbub, leaving our lattes sans pumpkin spice (and sans latte actually, we’re total black coffee people), our stuffing, and gingerbread, and hot cocoas contained within their respective occasions, we always gravitate towards pumpkin bread. A bone deep and coveted tradition in Andrew’s family and one that’s wholly infiltrated into my autumn essence, making and sharing a loaf is always so much more than the bread, but an act of giving, a tangible and warming hug, cozy incarnate.
This year, four weeks into my Low-FODMAP diet and with a number of favorite grain free loaves in my repertoire, I couldn’t not give our beloved pumpkin bread a little makeover. A paleo friendly and Low-FODMAP alternative as moist, warming, and perfectly spiced as any ‘real deal’ this loaf not only stands on its own, but is a new family favorite. Made with real pumpkin, pure maple, and the cinnamon, nutmeg, allspice lineup, the secret ingredients is Barney Butter’s Natural Almond Meal – raw blanched whole almonds ground into a fine powder. Completely grain free, each bite is packed full of almond and shredded coconut, making it an indulgent yet wildly nutritive treat. Andrew and I serve ours warm, fresh from the oven, topped with melty vanilla ice cream and cinnamon, or as a seasonal breakfast and snack, schmeared thick with probiotic coconut yogurt and healthful drizzles of Barney Butter’s bare crunchy almond butter (my very favorite in their line!).
Note: canned pumpkin contains moderate amounts of Oligosaccharides (the O in FODMAP) if consumed in excess of a ¼ cup per meal- the amount found in about 1/7 of the loaf. A humbling, albeit abrupt reminder to munch in moderation, if you’re following a Low-FODMAP diet, more than one slice may cause abdominal discomfort. Looking to learn about Low-FODMAP? Read more here.
Grain Free Pumpkin Bread
makes 1 loaf, 8-12 slices
1 can (15 ounces) pumpkin puree
3 large eggs
½ cup maple syrup
2 tablespoons coconut oil, melted
1 ½ cups Barney Butter Almond Meal
¼ cup flaxseed meal
¼ cup shredded coconut
2 teaspoons baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon allspice
2 tablespoons hemp, coconut flakes & pumpkin seeds (optional)
Preheat oven to 350 degrees F, rack in the middle.
In a large bowl, whisk pumpkin puree, eggs, maple, and coconut oil until well combined. Stir in almond meal, flax, coconut, baking soda, and spices, making sure mixture is evenly distributed and all clumps are broken down.
Pour batter into a silicone loaf pan, tapping the pan to distributed, then top with desired toppings (I use THIS loaf pan and wouldn’t recommend any other). Bake for 75 minutes, or until outside is dark golden and inside of loaf is completely cooked through.
Thank you Barney Butter for sponsoring this post, and thank you for reading!