With its harvest flavors and warm spices, this delectable bread screams fall. Not only that, but it also creates a cozy, irresistible aroma in the house. It’s not too sweet, and the texture is adorned with tender apple pieces and crunchy walnuts. It took me a couple attempts to get this bread right and while the first loaf tasted wonderful, it was way too moist and would not hold together. But, it was definitely still worth eating! After making some tweaks the second time around, it came out perfectly.
This bread tastes lovely on its own, but is also enjoyable with butter, ghee, or nut butter spread on top. However you slice it, you can’t go wrong!
Cheers and enjoy!
- 1/4 cup grass-fed butter, melted, plus a little extra for greasing loaf pan
- 1 cup fresh or canned pumpkin puree
- 3 eggs, preferably pasture-raised
- 1 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 3 Tbsp pure maple syrup
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 3/4 cup raw walnuts, chopped
- 1 cup baking apple, peeled, cored, and diced (I used a Mutsu)
- Preheat oven to 350 degrees and grease a loaf pan with small amount of melted butter. I used this loaf pan, which is a medium size.
- Mix all the dry ingredients together in a mixing bowl. In a separate large bowl, whisk together the wet ingredients. Then, add the dry ingredients to the wet, and stir until smooth. Lastly, fold in the apple and walnut pieces.
- Pour batter into the greased loaf pan and place in preheated oven. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes, and then carefully remove and place on a cooling rack. Let loaf cool completely before slicing.
- Store leftover bread in the refrigerator for up to five days.
Yields: 1 loaf
Before I stopped eating grains and even before I stopped eating gluten, I was never much of a bread person. It’s not that I didn’t like it, but I preferred to fill up on other foods. I probably ate the most bread when I was growing up because I always had a sandwich in my lunchbox each day (usually PB & J). Then, in junior high and high school, it was pretty much always bread in the form of cheese pizza. Anyway, my point is, I do not miss bread.
However, this does not mean that I don’t enjoy something bread-like from time-to-time. Grain-free, bread-like things are definitely not a staple or necessity, but nice to have on occasion when desired. It’s great that grain-free options exist, so I can have a bacon and egg sandwich when I want it or something to dunk into my hot chicken soup. Other times, I just need a vehicle to spread some ooey, gooey sunflower seed butter on. I don’t always want to make a whole batch of something or have everything on hand to so though, which is why the idea of a single-serving muffin is perfect.
Adapted from this recipe and this recipe.
- 1 Tbsp coconut oil, grass-fed butter or ghee
- 1 tsp apple cider vinegar
- Pinch of sea salt
- 1/8 tsp baking soda
- 1 egg, preferably pasture-raised
- 1 Tbsp coconut flour
- 1/4 tsp ground cinnamon
- 1-2 tsp water
- Smear of grass-fed butter
- Generous smear of unsweetened sunflower seed butter (I used this brand)
- Melt the coconut oil in a small glass dish. Use a size that has a similar circumference to an English muffin. I use the 2-cup round size Pyrex dish from this set.
- Once oil is melted, add the sea salt, vinegar and baking soda. Whisk very well with a fork to make sure the baking soda dissolves and doesn’t stick to the bottom. If you don’t mix it well, the muffin may taste bitter!
- Then, add the egg and whisk again. Next, add the coconut flour, cinnamon and water (start w/ 1 tsp and add 1 more tsp if needed). Continue to whisk with a fork until everything is mixed well and there are no lumps (a few small lumps here and there is fine).
- Microwave for 90 seconds on high and then check to see if the center is still soft. If so, microwave for 30-45 seconds more. Once done, carefully remove from microwave to cool (dish will be hot!). Run a knife around the edge of the dish and then flip the bowl upside down to remove the muffin. Let cool a little longer if it’s still really hot.
- Once cool enough to handle, but still warm, slice in half with a sharp knife. Then, spread some grass-fed butter on each half, followed by a generous smear of sunflower seed butter. Eat open face or stacked like a sandwich.
Yields: 1 serving