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Happy Halloween!
It’s that time of year for candy and sugar crashes. I think we experienced our first set of sugar-induced temper tantrums yesterday brought on by all the treats Zemirah’s been having lately. We are still going trick-or-treating tonight, but will be limiting the amount of candy to one or two pieces, and keep the rest hidden away for potty time rewards…or for Mama and Daddy 😉
I am still working on finding my food freedom and living a balanced lifestyle, but you know what? A few pieces (not the whole bucket!) of the sugary, processed candy on Halloween is not going to kill you or your child! It’s a fun night for dressing up and eating candy, so let’s not spoil it with worrying. However, after tonight’s candy, you might need some help getting back on track, and I have just the thing: this delicious, refined sugar free pumpkin bread! It is also dairy free, can be made egg free using flax eggs (directions in this post), and gluten free! (I still have this promo code for 20% off a huge 3 pound bag of gluten free flour until Nov. 16th, good for all your gluten free baking.) This pumpkin bread is so flavorful and sweet that no one will be able to tell that it’s a healthier version, and you can snack away guilt free!
Pumpkin Bread with Crumb Topping
Makes one standard loaf.
Ingredients:
- 2 cups of gluten free flour
- 1/2 cup of coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of salt
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 2 eggs (or flax eggs for vegan)
- 1 tsp vanilla
- For crumb topping:
- 1/4 cup softened coconut oil
- 1/4 cup coconut sugar
- 1/8 cup gluten free flour
- 1 tsp cinnamon
Directions:
- Preheat oven to 350 F
- Grease a standard size loaf pan
- Combine dry ingredients for the loaf (flour through salt) in a bowl
- Whisk together
- Add wet ingredients for the loaf (pumpkin through vanilla)
- Stir together until well combined
- Spread into prepared pan
- In a separate bowl, combine all ingredients for the crumb topping with a fork, the mixture should look like damp sand
- Press the topping on top of the batter
- Bake for 25-30 minutes until toothpick inserted in the center comes out clean
- Store covered, at room temperature for 3 days, or in the fridge for a week
If you are looking for more pumpkin recipes, be sure to check out my Pumpkin Spice Cake and Pumpkin Pie Coffee Creamer; other non-pumpkin yet fall-y treats I have are Banana Bread with Granola Crumble, Chocolate Chip Peanut Butter Cookie Bars, and Wholesome Chocolate Chunk Cookies! Plus my Apple Cinnamon Stovetop Scent to make your home smell like fall. I love this time of year *happy sigh*. I hope you have a fun Halloween night! Eat some candy, bake all the pumpkin bread…and enjoy your pinch of crazy!
A Pinch of Crazy 