No reason to miss out on healthy carb treats for your kids. Treats don’t have to be sugary junk. This is a moist and festive quick bread, great for packing into lunches or after school snack. Remember, kids need carbs to grow and gain as much as they need protein and fats. Turn this satisfying and nourishing treat up a notch to extra special mode (and add a protein boost too), when you bake as muffins and spread with my Paleo Honey Butter Cream Frosting.
- 1 and 3/4 cup GF flour blend for Paleo Option, use BirchBender's Paleo Pancake Mix
- 1 tsp baking soda reduce to 1/2 teaspoon for Paleo option
- 1 tsp xanthin gum
- 1/2 tsp cinnamon
- 1/4 tsp gluten free baking powder
- 1/4 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp powdered ginger
- 1/4 tsp powdered organic stevia
- 1/3 cup grass fed ghee or butter
- 2 eggs
- 1 and 1/3 cup coconut or palm sugar
- 1 can organic pumpkin puree
- 1/3 cup milk alternative unsweetened almond, cashew, coconut milks
- 1/2 cup macadamia nuts if tolerated see below for other options
- Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan (or muffin tins) and dust with your flour of choice. Lining the loaf pan with baking parchment, if available, or your muffin tins with paper cups, makes for easier removal after baking but isn't crucial.
- Blend flour mix, baking soda, xanthan gum, cinnamon, stevia, and spices, baking powder and set aside.
- In a mixer, cream butter until pale or nearly white.
- Add the sugar and beat until fluffy, then add eggs one at a time and blend evenly. If the mixture looks cracked, add 1 or 2 Tablespoons of your dry ingredient blend to the bowl, and stir til smooth.
- Stir in pumpkin puree, then add dry ingredients and alternate with milk substitute until all are blended together smoothly.
- Stir in your choice of chopped nuts, chocolate chips or raisins. Bake the loaf for 1 hour. Small loaves may be done in 25 minutes, or muffins in 15-10 minutes.
For muffins, grease a muffin or cupcake tin and dust with your choice of GF or Paleo flour. Reduce baking time to 18-25 minutes, longer for larger muffins and less for smaller ones. Test for doneness with toothpick, which should come out clean. Cool on baking rack and frost with Paleo Honey Buttercream Frosting. If nuts of any type can't be added to the batter, try Lily's GF CF stevia sweetened chocolate chips, raisins, or Enjoy Life GF CF chocolate chips.
What type of sugar could you use instead of Coconut sugar. I am making this for my 7 year old and I am allergic to the coconut sugar and coconut flour. Oddly I can eat coconut oil. She has leaky gut syndrome and I am new to this. Is it possible to use maple syrup to sweeten this?
Not sure what I did wrong, but it never got fluffy when I added the coconut sugar. After adding the eggs and everything else, it did get fluffy, maybe mixed it too long? When I poured it in the pan, it almost filled the pan, and in rising it got an extra top like a pillow top mattress. And it had a weird aftertaste. 🙁 Any ideas?? (followed the recipe exactly, used Bob’s Red Mill gluten free flour)
So glad you asked Mary Ann! Two things may have gone wrong. First, when creaming the butter, be patient – it really does take a while and it works best if you have a stand mixer that you can just turn on and let it go for several minutes. The butter should look nearly white and be soft, that is, creamy. When you add the sugar, this too takes longer than with cane sugar. Leave your stand mixer running for a few minutes to work on it so that the texture of the sugar and butter is really smooth. This really affects the final product’s texture, so that it comes out light and smooth. Lastly, I don’t like garbanzo bean flour for these recipes, and that is the first ingredient in Bob’s Red Mill GF flour blend. In my opinion it does leave a weird (bitter) aftertaste. I think most gluten free baked treats taste better with GF grain flours, or options like tapioca flour, manioc flour, nut meals like almond, hazelnut, or walnut. The “pillow top” is a sign that the eggs did their job to help this rise. It shouldn’t be a flat dense bread.
How much eggs? There is no mention of eggs in the ingredients
Thank you for noticing this omission! Two eggs. Added to ingredients list.
Great !! Thank you