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!
- 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
- 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.
Love Pumpkin? Here are some pumpkin recipes you might like: