Making the Pumpkin Walnut Loaf
Fall would not be the same without Pumpkin Loaf paired with a hot cup of Chai or Anniversary Blend Coffee from Starbucks. Gluten Free and Grain Free this Paleo Pumpkin Loaf offers a delicious combination of fall flavors to feed your soul and please your palate.
Ingredients:
2 Cups Almond flour
1/2 Cup Coconut Flour
1/2 Cup Chestnut Flour (substitute coconut flour if not available)
5 Eggs
15 Ounces Organic Pumpkin Puree
5.5 Ounces Coconut Milk
2/3 Cup Coconut Ghee (substitute coconut oil or butter if not available)
1/2 Cup Coconut Sugar
1/4 Cup maple Syrup
2 Tbsp Cinnamon Power
1 Tbsp Fresh Ground Nutmeg
1 Tbsp Vanilla Extract
1 Cup Crushed Walnuts
1/2 Cup Pumpkin Seeds (for topping)
Process:
1.Preheat Oven to 350F
2. Combine the following dry ingredients in medium mixing bowl; Almond Flour, Coconut Flour, Chestnut Flour, and Baking Soda. Set Aside.
3. Combine following ingredients in large mixing bowl; Pumpkin Puree, Coconut Milk, Melted Coconut Ghee, Coconut Sugar, Maple Syrup, Cinnamon, Sea Salt, Nutmeg, and Vanilla. Mix all ingredients with a Whisk until smoothly blended.
4. Crack Eggs into a separate bowl and beat together
5. Add Eggs to the Pumpkin mixture and whisk together
6. Add Dry Ingredients and combine evenly
7. Add Walnuts
8. Grease and line bottom of 2 loaf pans with parchment paper
9. Divide batter evenly between 2 loaf pans
10. Sprinkle each loaf with Pumpkin seeds and coconut sugar
11. Bake for 45 minutes at 350F
12. Allow Loafs to cool for at least 10 minutes before removing from pans
