Friday, October 4, 2013

I'm Back! And I Have Paleo Pumpkin Bread!

Hey all! I'm sooo sorry I've been MIA for a quite a while now, but with vacation, switching jobs, and adjusting to the new schedule I just haven't been able to do much recipe development!  But I have actually found time to work on some projects in the past few weeks which I'm excited to share with you all!

A dear friend got married just two weeks ago, and I was more than flattered when she asked if I would make a surprise grooms cake and cake pops for the rehearsal dinner! I was a little nervous to make the USA soccer jersey cake, and took my first stab at the ever so troublesome soccer ball cake pops that I constantly read complaints about..but all in all I think they came out pretty well! 

This past weekends projects were for two adorable little boys birthday parties, 1st and 4th!  For the one year old was a Mickey Mouse themed party, which included chocolate covered oreos. I was so excited to finally make these..they came out adorable and were so easy to boot {I'll be sure to post a tutorial in a future post}!  The 4 year old was a sports themed party, which I made basketball and baseball cake pops, baseball chocolate  covered Oreo's, funfetti rice krispie treats {not pictured} and mini m&m and sprinkle chocolate covered pretzels {also not pictured}! 
Okay so now to bribe you back with a new recipe. It's fall and I think you know what that means in the baking world: Pumpkin! I am absolutely in love with pumpkin bread, specifically my fathers recipe, but with being gluten free and now Paleo I can no longer eat a whole loaf in a day {but you can bet I'll be sneaking a piece this fall}.  I have created a delicious Paleo Pumpkin Bread recipe which I hope you will love as much as I do.  And feel free to make different variations with nuts, cranberries, chocolate chips {because chocolate makes everything better}..anything your little heart desires!
Paleo Pumpkin Bread
1 cup pumpkin puree
3/4 cup coconut flour
1/4 cup almond flour
1/4 cup coconut oil
1/4 cup honey
3 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp pumpkin spice
1/2 tsp baking soda

Strussel Topping *Optional ( adapted from Running to the kitchen)
1/2 cup chopped walnuts
1 Tbs unsweetened coconut
1 Tbs coconut oil, melted
1 Tbs honey
1 tsp cinnamon

Preheat the oven to 325 degrees.  Line a loaf pan with parchment paper.
Combine all dry ingredients together in a bowl. Mix together wet ingredients separately, then combine with dry ingredients and mix well.  

In a separate small bowl, add together strussel topping and mix together.
Pour the batter into the loaf pan and spread evenly.  Sprinkle strussel topping until completely covered.
Bake for 50-60 minutes or until knife inserted in the center comes out clean. 
Allow to cool in cooling rack for 10-15 minutes before removing from pan using the parchment paper.
Happy Pumpkin Season! :)

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