Paleo Pumpkin Bread

An incredibly moist and flavorful paleo pumpkin bread, infused with Nutmeg Essential Oil and fall spices; a healthier version of the classic recipe!

Paleo Pumpkin Bread | sunnysideups.org

You guys You guys You guys!! It’s pumpkin bread season. Forget whatever else other people call the time of year between October thru January…none of that matters now. From here til the end of the 2014, it’s pumpkin bread time! And have I got the most fabulously delicious recipe for you to add to your menu this year! My awesome sister Arianna, the Essential Oil master, is back with me on the blog today, and the oil of choice this month is Nutmeg! Not only can you use nutmeg to add flavor-popping goodness to your foods, but it also has within it the power to provide some serious health benefits!

Paleo Pumpkin Bread | sunnysideups.orgNutmeg2Hi! Arianna here! :) When you think about Nutmeg, you probably think about the spice. But did you know there exists a Nutmeg essential oil?? I never knew either! Let me tell you, it’s amazing. Yes, it does actually smell like the spice. Yes, you can use it in food just like a spice. Yes, you can use it on your body topically, and yes, you can take it internally in a capsule. I love how there are so many ways to use different essential oils!

NutmegYoung Living’s Nutmeg Essential Oil (Myristica fragrans) has a sweet, warm, spicy scent similar to the spice commonly used in cooking. Comforting and soothing, nutmeg helps boost energy. This oil has adrenal cortex-like activity that helps support the adrenal glands for increased energy. If this is used topically, Nutmeg is recommended to be diluted with a carrier oil, such as vegetable, olive, coconut, or the like. Examples could be 1 drop Nutmeg to a few drops carrier oil, and applied on area of concern. If used internally, dilute 1 drop with 1 drop of carrier oil. Put in a capsule and take up to three times daily or as needed. 
Hope you’ve learned some new information about Young Living’s Nutmeg essential oil!
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Arianna gives the expertise on Essential Oils, and I get the privilege of taking these amazing gifts of nature and packing them into yummy recipes, which I love to do!! Today I have for you a Paleo Pumpkin Bread recipe that will rock your world (and your tastebuds!!)! I almost hesitate to give dietary “labels,” such as gluten free, vegan or Paleo, etc. to my recipes, just because that label can be a semi-turn off for certain people. I know there’s some people out there who won’t even take a single bite of a food if they know ahead of time that it’s got one of those labels strapped to the front of the recipe title (I know, big shocker, right?? Lolz). But if you think about it, that tempting Nutella tub that we like to sneak our fingers into is gluten-free, the bacon y’all add to everything is paleo, and those addicting tortilla chips and salsa we all can’t live without are vegan! And there’s so many more examples I could give…I say, good food, is good food, period. The labels are there just to give a little more peace of mind and simplicity to those with food allergies or dietary health needs, and there’s no reason for those of us who don’t have allergies to avoid all the fantastic foods and recipes out there that just might have a dietary “label” attached to it. Right? :)

PaleoPumpkinBread2

Today’s recipe uses Coconut Flour, which should be a pantry staple for everyone nowadays, due to it’s growing popularity and all the versatility it provides to our recipes (and our diet!)! I would not recommend trying to substitute a wheat-based all purpose flour instead, just because Coconut flour has very different properties, so it absorbs and expands during baking very differently than traditional flour does. Also, even tho I highly highly recommend using Nutmeg Essential Oil in this recipe, I’ve also included instructions below if you would prefer to use the ground nutmeg from your spice rack instead.

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This recipe comes together so quickly, and makes the entire house smell like pumpkin heaven! :) It’s definitely become a staple recipe in the Bradley house…and I bet that after one bite, it’ll be one at yours too!

PaleoPumpkinBread

5.0 from 2 reviews
Paleo Pumpkin Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
An incredibly moist and flavorful paleo pumpkin bread, infused with Nutmeg Essential Oil and fall spices; a healthier version of the classic recipe!
Ingredients
  • ½ Cup Coconut Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 4 Eggs
  • 1 Cup Canned Pure Pumpkin Puree (Not Pumpkin Pie Filling)
  • ½ Cup Maple Syrup
  • ¼ Cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1-2 Drops Nutmeg Essential Oil (or ½-1 teaspoon ground nutmeg*)
Instructions
  1. Set up oven rack so that it’s on the bottom third of the oven (The rack right below the middle one.). Preheat oven to 350 degrees F. Prepare a standard-sized loaf pan by greasing with coconut oil or generously spraying with nonstick cooking spray. Set aside.
  2. In a medium mixing bowl, whisk Coconut Flour, Pumpkin Pie Spice, Cinnamon, Baking Soda, Baking Powder, and Salt*, breaking apart any lumps in the coconut flour.
  3. In a large mixing bowl, whisk Eggs. Add Pumpkin, Maple Syrup, Coconut Oil, Vanilla Extract, and Nutmeg Essential Oil*, and whisk very well to combine all ingredients. There may be a few small clumps of coconut oil that do not totally dissolve—this is ok!
  4. Slowly pour the dry ingredients into the bowl of wet ingredients. Using a rubber spatula or wooden spoon, slowly stir until all ingredients are combined. Batter may be slightly lumpy. Do not overmix.
  5. Pour batter into prepared loaf pan. Bake for 38-45 minutes, or until toothpick inserted into the center comes out clean, or with just a couple moist crumbs attached.
  6. Set pan on a wire rack to cool for about 30 minutes. Using a plastic knife, carefully scrape along the sides of the pan, around the loaf, to detach bread from sides of pan. Carefully remove loaf from pan, and allow to cool completely on wire rack before slicing, about 45-60 minutes.
  7. Makes 1 loaf.
Notes
*If using Nutmeg Essential Oil in the recipe, mix it in the bowl of the WET ingredients.
If using Ground Nutmeg in the recipe, mix it in in the bowl of the DRY ingredients.

Store pumpkin bread in the refrigerator for up to one week.
Bread freezes well.

 

Love eating Paleo? Try:

Paleo Chocolate Chip Pumpkin Mini Muffins

PaleoPumpkinMiniMuffins3

Paleo Classic Zucchini Bread

PaleoZucchiniBread

Paleo Gingerbread Spice Muffins

GingerbreadMuffins

Some other recipes featuring Essential Oils:

Avocado Orange Egg Salad

OrangeEggSalad

Pizza Noodle Soup

PizzaNoodleSoup2

Comments

    • Anna BradleyAnna Bradley says

      Seriously, I’m not even Paleo, and I love this bread so much–you may even war to sneak some for yourself! :) Thanks so much Kristen!!

    • Anna BradleyAnna Bradley says

      I’m luvin nutmeg for the energy too! Definitely a favorite oil! Thanks so much Maryea!! :)

    • Anna BradleyAnna Bradley says

      Thanks Thalia!! I don’t follow a paleo eating plan either; I think this recipe can really be for everyone! I hope you love it as much as I do!! :)

    • Anna BradleyAnna Bradley says

      Hi Pam, thanks for stopping by! I bet you could use Agave syrup or honey in place of the maple syrup, but I have never tested it, so if you do try it, be sure and let me know how it turns out! :) Enjoy!

      • Cara says

        I just made this bread and it is TO. DIE. FOR. I made a few adjustments, such as substituting the maple syrup for agave, and I halved the amount used. I also added some maple spice mix that I had on hand. I baked for 38 minutes and it turned out moist, light, and very flavourful. Thank you for a great recipe.

        • Anna BradleyAnna Bradley says

          Yay Cara!! So glad that you liked the bread! I bet it tastes fabulous with those substitutions you used..I’ve gotta try it with agave now too! Thanks for letting me know! :)

  1. Christina says

    I made this bread. Delish. I took some to work and shared with the girls and shared with my niece. It was a huge hit. I used ground nutmeg and honey instead of maple syrup. Its what I had on hand. It turned out great. Thanks.

    • Anna BradleyAnna Bradley says

      I’m so happy you liked this!! Your idea to use honey sounds just delicious! Thanks so much Christina!

    • Anna BradleyAnna Bradley says

      Oh my goodness, I’m so sorry Jennifer! I’m afraid I’m not completely sure what may have gone wrong…I always make it as written without any problems. Loaf pans come in slightly different sizes, which may affect the baking times; the one I always use is 8.5×4.5, but a 9×5 loaf pan could use a slightly different time. Could it be pan size? If so, I’d start watching the bread closely at the 30-minute mark, and testing with a toothpick every couple minutes until it comes out clean or with a few moist crumbs attached. I’m very sorry again–good luck!!

    • Anna BradleyAnna Bradley says

      Hi Charity! I’ve only ever made this with real maple syrup, so I can’t vouch for the results from a sugar-free syrup. It’s a similar texture, so I’d guess that it would work great! Probably the only slight difference you may notice, is in the flavor, since sugar-free syrups tend to have a slightly different taste to them as compared to a real maple syrup. I hope that helps! Enjoy the bread!

  2. Anja says

    I actually used a bit of Stevia to sweeten and it turned out so nicely that hubby and I ate it in one day 😳 will make this again very soon!

    • Anna BradleyAnna Bradley says

      Aw thank you so much Anja! Using Stevia is such a great idea…this bread is one of my favorites–so glad you liked it too!!