When I was a little girl, I loved mornings with my Grandma. Always, they started with an Entenmann's loaf pound cake or a cinnamon crumble-topped coffee cake. My favorite was the cinnamon coffee cake. I saved the crumble top for last and savored every one. Somehow, it felt like we were doing something really special. Something I got to do only because I was with Grandma.
We were eating CAKE... for breakfast!
It made every bite just seem more delicious.
I recently perfected a pumpkin bread recipe that reminds me of those mornings with my Grandma. It is moist, delicious, topped with frosting and coconut sprinkles...and also happens to be Paleo. That, I declare, is a foodie win!
This is super easy and quick to make, a total crowd pleaser. Just ask my bootcamp students and co-workers, who got a taste of the leftovers! This sweet bread is just as tasty in the morning as it is for a mid-afternoon pick-me-up or dessert. And if anyone asks, "are you SURE you want a slice of that sweet bread" with the tone that says, I am judging you for eating sweets, here is what you can say:
"Yes, actually, I am sure I want this slice. Because this pumpkin bread is Badass. It is packed with protein, fiber, and healthy fats. So I'm going to stuff this into my mouth, and you can watch if you want. But I am not sharing!" #BOOM
Because, seriously, look at this decadence. You know you want some! The recipe is below, so give it a try!
- 1 cup almond meal
- 1/4 tsp. sea salt
- 1/2 tsp baking soda
- 2 Tbsp. cinnamon
- 1/2 tsp. cloves
- 2 tsp. nutmeg
- 1 tsp. pumpkin pie spice
- 3 Tbsp. pumpkin seed butter **
- 1/2 cup canned or fresh-roasted pumpkin
- 2 Tbsp. honey or agave nectar
- 1 tsp. vanilla liquid stevia
- 3 eggs
- 1 cup dried cranberries
- You can also add chopped nuts, chopped apples, banana, etc.
- 1 scoop Jay Robb vanilla egg white protein powder
- 1 Tbsp. Cinnamon
- 1/4 cup almond milk, unsweetened, give or take until you get desired consistency
- 3 Tbsp. unsweetened flaked coconut
1. Preheat oven to 350 degrees. Grease a small, mini-loaf pan (I used coconut oil).
2. In large bowl, combine the dry ingredients.
3. In smaller bowl, combine the wet ingredients.
4. Mix the wet ingredients into the dry ingredients for about 2 minutes.
5. Fold in the cranberries or whatever add-ins you are using.
6. Pour batter into pan and bake 35-45 minutes, or until golden brown and knife inserted comes out clean. Let it cool.
7. To make the frosting, mix with a spoon all ingredients except the coconut. Add milk until it is a frosting glaze consistency.
8. Frost the bread, then sprinkle the coconut over the top. Voila!
Coming up: Field notes from my trip with GingerMantra to a local organic farm, an Abracada-Badass sculpter WOD, and two recipes to SQUASH your chocolate cravings!