Nope, still not burned out on pumpkin. All this pumpkin spice obsession is okay by me, plus you all know how much I love bread, I get kaiser buns every time I have a chance. Starbucks created a trend worth buying into and I’m glad it’s branched out to inspire other creations. Like my Maple Glazed Pumpkin Spice Bread!
I baked this up and brought it to a brunch party. When I revealed it was gluten-free, I watched as everyone turned to me in surprise. They loved it and could not believe something so delicious was healthy. I walked around beaming with pride the rest of the day. This recipe is going in the “win” pile and will be featured on my Thanksgiving dessert list.
Since gluten-free baking is a mad science I thought I would explain the ingredients I use to obtain the right consistency.
Coconut Flour is essentially dried coconut that’s been ground into a fine powder. It is made from 100% coconut with no other added ingredients. You can make your own in a food processor if you cannot find the flour locally. But that’s a lot of work, so save yourself the time and buy a bag from Amazon.
Coconut is high in fiber, low in carbohydrates, and full of healthy fats. The saturated fat in coconuts are medium-chain triglycerides (MCTs), which have antiviral, antimicrobial and antifungal properties. It is also shown to boost metabolism. These are the properties of a nutrient-dense food and make it a safe alternative for diabetics.
Tapioca is made from the root of the cassava plant that grows in tropical climates. The root is boiled down, dried and then ground into a flour. It is purely starch and honestly does not contain much nutritional value. Although, it poses no harm either. The problem with most flours and flour substitutes is that they are non-nutritious as well as harm digestion and cause allergic reactions. Tapioca flour is similar to white rice in its nutritional profile. Most people tolerate it well and it provides the extra carbs our bodies need to get the “full” signal to our brains. It gives baked goods that chewy texture we’re accustomed to in traditional cakes and cookies.
Coconut butter is a good substitute for dairy butter. So many of us have dairy intolerances, me included, and this offers a way to add fat to a recipe. It has all the same health benefits as coconut flour.
Cacao butter is the naturally occurring fat present in cocoa beans. When cacao beans are processed, the butter is extracted from the bean. The fat properties are monounsaturated including oleic acid, stearic acid and palmitic acid. I use it to give a slight hint of chocolate flavor and richness. You can find it in most health food stores or order from Amazon.
5 Health Benefits of Baking with Coconut Flour
Health Benefits of Cacao
Makes 1 loaf.
1/2 cup coconut flour – sifted
3/4 cup tapioca flour
2 cups pumpkin puree (learn to make your own here)
1/2 cup coconut butter (make this by food processing 1 cup of shredded coconut)
6 tbsp maple syrup
6 tsp pumpkin pie spice mix
1 tsp cacao butter – melted
1 1/2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 tbsp coconut oil – melted
3 tbsp maple syrup
2 tsp pumpkin pie spice mix
►Preheat oven to 350 degrees.
►Grease a loaf pan or bunt pan with coconut oil.
►In a large bowl, stir together all dry ingredients. Make a well in the middle for the wet ingredients.
►Beat eggs in a separate bowl. Then add in remaining ingredients, mixing well. Pour into your dry ingredients bowl and stir until just combined.
►Pour into prepared pan and bake for 30 minutes. Test doneness by inserting a toothpick into the middle. If it comes out clean, set aside to cool for 15 minutes.
►For the Maples Glaze, combine all ingredients in a small bowl and stir together.
►Using a fork, poke holes along the top of the bread. Pour the maple glaze over, evenly distributing. Allow to soak into the bread for a few minutes. Slice and serve!