Paleo Orange Cranberry Pumpkin Bread (AIP, Grain Free)
It’s day three of #UWCranberryWeek, and one of the most requested recipes was a cranberry bread. I can dig it. Honestly, any kind of bread is always something I get excited over since I went grain free! And when a dessert bread is both grain free and egg free… then yes please x100. This pumpkin cranberry bread with orange frosting is just the thing to satisfy cranberry bread cravings!
October may be over, but pumpkin season sure isn’t. November is the perfect time to marry winter and fall flavors like pumpkin, cranberry, and citrus. Yes, this bread may very much be a treat and not a savory dish, but it’s great for bringing along to holiday gatherings and sharing with family and friends. That way, you have something to enjoy as a treat that keeps you from feeling bad, and it tastes good enough to share.
INGREDIENTS
For the bread
- 1 cup coconut flour
- 1/4 cup tapioca starch
- 1/3 cup tigernut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/3 cup coconut oil
- 1/4 maple syrup
- 3/4 cup pumpkin
- 1/3 cup fresh cranberries
For the gelatin eggs (sub 3 real eggs)
- 3 tbsp gelatin
- 3/4 cup water
For the frosting
- 1/2 cup palm shortening
- 1/2 cup coconut cream
- 2 tsp honey or maple syrup
- Zest of half an orange
INSTRUCTIONS
- Preheat the oven to 375 F and line a loaf pan with parchment paper, very lightly greased with coconut oil
- In a large mixing bowl, sift together the flours, baking soda, and cinnamon.
- Next, add in the pumpkin, coconut oil, and maple syrup and thoroughly combine.
- For the gelatin egg (sub 3 regular eggs) place a small pot on the stove with 3/4 cup of water and lightly sprinkle in the 3 tbsp of gelatin. You don’t want any clumps. Allow the gelatin to bloom for 2-3 minutes. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Remove the mixture from the stove and use a whisk or milk frother to vigorously whisk the mixture until it’s frothy. Immediately add the gelatin egg to the pumpkin mixture and stir together.
- Fold in the cranberries to the dough until evenly dispersed.
- Spoon the mixture into the prepared baking pan and flatten with a rubber spatula or spoon. Bake for 40 minutes or until the bread is firm, and not wet when poked with a knife or toothpick.
- Read more please visit : unboundwellness.com
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