An incredibly moist and flavorful paleo pumpkin bread, infused with Nutmeg Essential Oil and fall spices; a healthier version of the classic recipe!
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!
Hi! 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!
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?
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.
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!
- 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*)
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- Makes 1 loaf.
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:
Some other recipes featuring Essential Oils: