Paleo Pumpkin Bread with Homemade Cranberry Sauce

Pumpkin is my favorite winter squash to bake with and incorporate into muffins, pancakes, and breakfast breads—oh, and pumpkin pie—I love pumpkin pie! Once autumn arrives, I’m buying cans and cans of Farmer’s Market Organic Pumpkin. They are certified organic, and their can liners are BPA free! Pumpkin contains a whole host of vitamins and minerals, and it is packed with carotenoids, specifically beta-carotene, which are powerful antioxidants. Like all winter squash, it is an excellent vegetable to incorporate into your diet.

One of my favorite pumpkin recipes is this paleo-inspired pumpkin bread from Clean Eating with a Dirty Mind by Vanessa Barajas. It was posted on one the blogs I most frequent: Paleo for Women. I modified the recipe a bit using ingredients I had in my pantry, and decided to make some delicious homemade cranberry sauce! Its flavor is bold and bright which makes for a perfect pick-me-up during the fall and winter months. Enjoy!

Instructions

Paleo Pumpkin Bread

  • Preheat oven to 325°.
  • In a small mixing bowl, add almond flour, coconut flour, cinnamon, baking soda, salt, pumpkin spice, ground cloves and brown sugar. Stir to combine.
  • In another mixing bowl, add pumpkin, coconut oil, coconut milk, vanilla extract, and eggs. Whisk together.
  • Add the dry ingredients to the wet ingredients while whisking to combine and create a smooth batter.
  • Grease a bread pan and then pour in the batter.
  • Bake for 70-75 minutes or until a knife comes clean when inserted into the middle of the loaf.

Homemade Cranberry Sauce

  • Add all the ingredients into a small saucepan and heat over medium-low heat and bring to a boil then reduce to a simmer.
  • Smash the cranberries with a large spoon or potato masher to create a thick, gelatinous texture.
  • Stir frequently and remove from heat once the liquid is absorbed, 5 minutes.
  • Allow to cool, then refrigerate for later use.
  • We like ours tart, but if you would like it sweeter, just add a little more maple syrup.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth