Pumpkin coconut bread with maple whipped cream is a gluten free snack or dessert that you and your family will love!
New year, new beginnings? I don’t know if I really feel that so much in January as I do in September. January is hibernation time. I like to crawl into my warm cave and cook and eat warming foods.
It’s no coincidence that winter foods are flavored with warming spices like cloves, cinnamon and nutmeg. (This post contains affiliate links)
The crock-pot gets a work-out during the coldest months and I do more baking during the fall and winter seasons, than at other time of the year. I decided to rework one of my old recipes and make it gluten-free.
Ever since I discovered Jeanne Sauvage’s book, Gluten Free Baking for the Holidays, I’ve wanted to experiment with her baking mix. The ingredients can be found at most health food stores. Over the holidays I mixed up a big batch of Jeanne’s All Purpose Gluten Free Baking Mix, which can be used, cup for cup to replace regular wheat flour.
The kids balk at the gluten free thing, so it was important to mimic the taste of real baked goods. I think her blend is pretty spot on. I made two loaves and we polished both off in two days. I whipped up a little fresh cream and added a few tablespoons of maple sugar for a decadent tea treat. Her cookbook has lots of tasty recipes and is worth checking out. I purchased my copy via kindle for my iPad.
I slightly adapted her recipe, making this Pumpkin Coconut Bread with Maple Whipped Cream.
I’ve been kind of on a maple sugar kick lately. I like how both maple sugar and honey give a warm and earthy flavor to foods. So I decided to replace some of the white and brown sugars with the maple sugar.
I also decreased the amounts for a less-sweet version. Nuts are a must for me, but this is the type of bread that lends itself to all sorts of additions if you choose. As long as I was tweaking, I decided to substitute the vegetable oil for healthier coconut oil and add a handful of shredded coconut.
OK, so I guess it doesn’t resemble last year’s pumpkin bread very much, except they both have pumpkin in them.
Enjoy this pumpkin coconut bread, and please let me know what you think of the recipe!
Pumpkin-Coconut Bread With Maple Whipped Cream
Ingredients
- 1 1/2 cups Jeanne's gluten-free all purpose baking mix*
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2/3 cup maple sugar NOT maple syrup...you can get this at Trader Joe's or most health food stores
- 1/3 cup white sugar you can also substitute the white sugar with all maple sugar if you choose.
- 1/3 cup brown sugar
- 1 cup canned pumpkin
- 2 eggs
- 3 tablespoons coconut or vegetable oil
- 2 teaspoons vanilla
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
Instructions
- Blend dry ingredients and spices together in a medium bowl.
- Blend sugars, eggs, oil and vanilla together.
- Fold wet ingredients into flour mixture. Add nuts, coconut, cranberries or raisins if desired.
- Bake at 375 degrees F. for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
Jeanne’s Gluten-Free All-Purpose Flour Blend
Love Pumpkin? Here are some pumpkin recipes you might like:
Pumpkin Spice Doughnuts
Pumpkin Spice Cheesecake with Sugared Pecans on a Gluten Free Crust
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Dawn aka Spatulas On Parade says
Thanks for joining us at FFF this week.
Cynthia says
Thanks Dawn!
Cindy (Vegetarian Mamma) says
I Love pumpkin anything!! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! It doesn’t mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! 🙂 Many recipes are naturally gluten free.
Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy 🙂
Cynthia says
Wow! Sounds great! I’m going to check it out right now! Thanks, Cynthia
Cindy (Vegetarian Mamma) says
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!
See you there!
Cindy from vegetarianmamma.com
Cynthia says
Thanks Cindy!
Laurie says
For those of us that can eat gluten, could you make this with regular flour? Would the amounts be the same? Thanks!
Cynthia says
Absolutely! The gluten free flour mixture I use can be used cup-for-cup like regular flour and visa versa!
Janet says
Looks like a great recipe. I’m wondering if there is any substitute for the maple sugar or if I can make my own? (I’m in Australia) Thanks!
Cynthia says
@Janet I thought the maple sugar would just give it a little different flavor…you could use regular sugar or perhaps a bit of pure maple syrup? Treacle isn’t quite right flavor-wise. Hope that helps!
Carole says
Hi there, today I am collecting pumpkin recipes. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers
Carrie@BakeNoPrisoners says
I just saw this on Fabulous Food Blogs and had to come on over. This looks amazing!
Cynthia says
Thanks Carrie!
Christina says
Hello!
I must be an “idiot” or something because I cannot locate the whipped cream topping recipe? Is it just me???? Sorry!
Cynthia says
Christina, I just wrote what I did in the body of the post…I added maple sugar to my whipped cream…that’s it!
Cindy (Vegetarian Mamma) says
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week!
Cindy from vegetarianmamma.com
Cynthia says
Thanks so much for hosting Cindy!