19
Jan

Guest Post : Pumpkin Bread (paleo, grain-free, gluten-free)

Slim Palate Guest Post on Against All Grain - Paleo Pumpkin Bread


Click here for the Against all Grain Pumpkin Bread Recipe from Danielle

With my new cookbook well under way and keeping me very busy, I’ve lined up some fellow bloggers to do guest posts for me two Saturdays a month.  My autoimmune condition is heavily fueled by stress, so in an effort to stay healthy, these friends will help relieve some of the stress and keep recipes still coming your way! I am super excited to introduce my guest for today’s post, Joshua Weissman from the new blog Slim Palate. I first stumbled across Joshua’s site on Pinterest and then when my friends Stacy and Matt shared his story on their blog Paleo Parents, I asked him to guest here and share it with you as well. Joshua is new to the Paleo blogging scene and is taking it by storm with his refined palate and budding photography. And here’s the kicker, Joshua just turned 17. Yep, 17 years old. After struggling for much of his youth, Joshua took his health into his own hands a year ago and lost over 100 pounds. He’s here today to share his special family recipe of Pumpkin Bread- Paleo-fied. Please welcome him to Against All Grain and make sure to visit his site to read more about him and fall in love with his positive attitude and outlook on life. 

This is very exciting for me, as this is my first guest post with a recipe that I have ever done. So huge thank you to Danielle for having an interest in me and my photography, I am super humbled to be able to do this, and especially for another blogger that I love. Moving on to the post, I’m doing it again. I’m messing with another family recipe and making it “healthified”. I better put a lightning rod or something outside my house so I†don’t†get struck by lightning for tampering with a family recipe. Although I suppose as long is it tastes good it is worth being stricken to death by lightning. Maybe not.

Slim Palate Guest Post on Against All Grain

Regardless of the lightning, this really is another recipe that I’m completely revamping from my family cook book that I have†attempted†to make healthy and maintain it’s original flavor as much as possible, and I must say it turned†out†pretty good. Especially considering the fact that none of the measurements or ingredients are the same what so ever. So it was a bit of a challenge but you will have to be the judge. The consistency isn’t exactly the same because it’s slightly more airy, but I kind of like it like that. Definitely interesting and really, quite wonderful. Especially if you take a pan, heat it up, drop a pat of grass fed butter in it and toast both sides of a slice and pop it in your mouth. Yeah, it’s absolutely immense how delicious that is.

Slim Palate Guest Post on Against All Grain

So when you toast it like this the bread gets a golden brown rim all around it and the edges are all crispy and when you bite into it you get that nutty aroma and flavor from the grass fed butter and then it all melts away in your mouth with that non overwhelmingly sweet, warmly spiced pumpkin that is absolutely perfect for a cold day. I know I keep saying that, but it’s for good reason since it is so cold here right now. Which is all the more reason to be having pumpkin bread. And once you have an excuse, that’s all you need.

Slim Palate Guest Post on Against All Grain

Not to mention it’s been “healthified” so that’s even better.

About Joshua

Joshua-Weissman-Before-AfterJoshua Weissman is a 17 year old food lover with a love for health. Joshua always loved food but his love for food led to an eventual weight gain. And after years of ridicule and physical harassment he decided to change his life and lost over 100 pounds through healthy eating and exercise. Even after this, he kept his strong love for food and now runs the blog Slim Palate, a food blog where he posts his recipes and other recipes that he likes to make along with fun stories and just general food talk. You can also find him on Twitter and Facebook where he shares his daily life and his love for food and health.

 

 

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Guest Post : Pumpkin Bread (paleo, grain-free, gluten-free)

AUTHOR: Joshua Weissman - Slim Palate

SERVES: 1 loaf

PREP TIME: 15 mins

COOK TIME: 70 mins TOTAL TIME: 85 mins

Ingredients:

Dry:

  • 1¼ cup almond flour
  • 1¼ teaspoon baking soda
  • pinch of salt
  • heaping ½ teaspoon of cloves and cinnamon
  • heaping ¼ teaspoon nutmeg

Wet:

  • 1 cup pumpkin
  • ½ teaspoon liquid Stevia or ½ cup honey
  • ⅓ cup coconut oil
  • 3 eggs
  • ⅓ cup water (reduce to 3 tablespoons if using honey)

Instructions:

  1. Preheat oven to 325 degrees and grease baking pan with coconut oil then line the bottom with a piece of baking sheet. (the baking sheet will keep the bottom of the bread from sticking when you flip it out)
  2. In a small bowl add all the dry ingredients and toss around until all dry ingredients are incorporated into each other.
  3. Then in a large bowl add 3 eggs and beat until frothy then add 1 cup pumpkin and mix until there are no more lumps then add coconut oil while mixing and continue to mix until thoroughly incorporated, then add Stevia or honey and mix in as well.
  4. While mixing slowly add a third of the dry ingredients into the wet followed by a third of the water and continue mixing, once slightly incorporated do the same thing and put in the next third of the dry ingredients followed by the next third of water in the bowl and continue mixing the entire time. Continue this until all the ingredients are in the large bowl and mix until everything is thoroughly incorporated.
  5. Pour mixture into loaf pan and spread around so it is spread out evenly in the loaf pan and place in the oven for about 1 hour and 10 minutes.
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  • lisa james

    is it ok for my 11 month old to have stevia?

  • Angela Torrente

    This sounds lovely – can you tell me how many carbs there are in each slice, I am trying a high fat, low carb diet and would love to try this bread. Thanks

  • Maria sogard

    Tried this today. Flavor is great, is very moist inside and caramelized on the outside. I am wondering, is the coconut oil supposed to be melted or in solid state? I melted it but realize now the recipe does not call for that and think maybe that could be why mine came out so moist inside (totally delicious and edible, but a little spongy) or if its my high altitude cooking (I’m at 9000 ft). Thanks for sharing your recipe and you have inspired me to try and turn my favorite Greek recipe paleo of my moms!

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