Tuesday, December 17, 2013

# Paleo # Post

Gluten Free Cocoa Pumpkin Bread

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

Gluten Free Cocoa Pumpkin Bread
I was in the mood for some pumpkin bread that fit the no refined sugar/no grains diet at our house. I tweaked a combination of Paleo pumpkin pancake/bread recipes with some modifications, and the family loved it!

This bread is moist, rich, and flavorful. You might want to double up, since one loaf won't last very long!

1/2 cup canned pumpkin (not pumpkin pie mix). 
2 eggs, beaten
1 cup nut butter -I used sunflower seed butter that was on sale, but almond or cashew butter works too. If you're gluten free but not Paleo, peanut butter can be substituted. 
1/4 cup maple syrup or honey- or a combination. I used half and half
1 tsp vanilla
1-2 Tbsp cocoa powder (I used the lesser amount; use more if you want it more chocolaty)
3 Tbsp coconut flour
1 and 1/2 Tbsp pumpkin pie spice to taste (or about 1/2 tsp each/to taste of cinnamon, nutmeg, and ground ginger)
1/4 tsp baking soda
1/4 tsp baking powder
Pinch of salt

Preheat oven to 350 degrees. Combine wet ingredients first. Add dry ingredients and stir until mixed well.  Spread batter into a greased loaf pan, and if you want extra insurance, line with parchment as shown here. Bake for 40-45 minutes or until toothpick inserted near center comes clean.  

This is great still warm from the oven--yum! It's also good served with whipped cream, either the normal variety or a non-dairy Paleo version like this one.


J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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