bread

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Pumpkin Banana Bread

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Pumpkin bread and banana bread are two of my obsessions. I finally decided that I should try a bread that combines the two and WOW is it good! This bread is moist, flavorful, and addictive. We make this and it’s gone within a day - but as with all my baked goods, I know it’s made from wholesome and healthier ingredients so you can enjoy it guilt-free!

Ingredients:

  • 1 ½ cups almond flour 

  • 2 tbsp coconut flour

  • 3 tbsp coconut oil, melted and cooled

  • 3 tbsp maple syrup

  • 1/4 cup pumpkin puree

  • 1 ½ large, ripe bananas, mashed 

  • 3 eggs, whisked

  • 2 ½ tsp pumpkin pie spice

  • ½ tsp cinnamon

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • ¼ tsp salt

Directions:

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  • Preheat your oven to 350ºF.

  • In a large bowl, combine the masked banana, eggs, pumpkin puree, maple syrup and coconut oil.

  • In a separate bowl, combine almond flour, coconut flour, baking soda, salt, pumpkin pie spice, and cinnamon.

  • Add the wet ingredients to the dry ones and stir well.

  • Pour the batter into a 9x5 loaf pan and bake for 50 minutes.

  • Cool before serving.

  • If making muffins, bake for 25 minutes.

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Chocolate Chip Banana Bread

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This banana bread is such a treat. A small slice is a perfect addition to breakfast, but I personally enjoy this as an afternoon snack. Ever since I started breastfeeding, I’m always hungry and a quick slice of this bread seems to do the trick! And since it’s made from wholesome ingredients, I never feel guilty about indulging :)

Ingredients:

Made with my littlest helper!

Made with my littlest helper!

  • 3 ripe bananas, mashed

  • ¼ cup coconut oil, melted and cooled

  • ¼ cup maple syrup

  • 3 eggs, beaten

  • 1 1/2 cup almond flour

  • 2 tbsp coconut flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla

  • ¼ cup chocolate chips

 

 

Directions:

  • Preheat the oven to 350 degrees. 

  • In a mixing bowl, combine mashed bananas, coconut oil, eggs, maple syrup, and vanilla.

  • In another bowl, combine the almond flour, coconut flour, baking soda, and salt

  • Mix the wet and dry ingredients together and then fold in the chocolate chip

  • Transfer mixture to a bread loaf pan and bake 50-55 minutes



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Apple Cinnamon Breakfast Bread

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 I love fall and I love apples. Now that it’s September, we’re officially moving into some of my favorite months. I loved September/October on the east coast because you really can’t beat the crisp air, fall foliage, and enjoying some apple cider by the fire after an afternoon hike. On the west coast, fall is also pretty amazing because the sky is clear, the air is warm, and we’re outside on trails or at the beaches most days. So wherever you are, I hope you’re getting excited about the season ahead! And to help get you there, here is my Apple Cinnamon Breakfast Bread! We have gotten into a routine where we have some sort of breakfast bread most mornings to accompany our smoothies or oatmeal and this is my latest obsession!

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Ingredients:

  • 2 cups almond flour

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 1/2 teaspoon all spice

  • 1/4 teaspoon nutmeg

  • 3 eggs

  • 1/2 cup greek yogurt

  • 1/4 cup coconut oil, melted and cooled

  • 1/4 cup maple syrup

  • 1 apple, peeled and diced

  • 1/4 cup chopped walnuts (optional)

Directions:

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  • Preheat the oven to 350 degrees F

  • In a mixing bowl, combine the eggs, coconut oil, greek yogurt, and maple syrup

  • In another mixing bowl, combine the almond flour, baking soda, salt, all spice, cinnamon, and nutmeg

  • Mix the wet and dry ingredients together. Fold in apples and walnuts (if using). 

  • Bake for 40 minutes.

Serving ideas:

  • Top with peanut or almond butter and a sprinkle of cinnamon

  • Spread with butter or coconut oil and a sprinkle or cinnamon

Lemon Blueberry Breakfast Bread

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This healthy and guilt-free breakfast bread is bright and flavorful, with zesty lemon and antioxidant-rich blueberries. It’s perfectly moist and sweet, making it a perfect breakfast treat! As always, there are no refined sugars or flours - just wholesome, good-for-you ingredients! We love reheating a slice in the oven in the mornings with a little butter :)

Ingredients:

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  • 1 ½ cups almond flour

  • ¼ cup coconut flour

  • 1 tsp baking soda

  • ¼ tsp salt

  • 3 eggs

  • ¼ cup coconut oil, melted and cooled

  • ¼ cup maple syrup

  • 1 lemon, zested and juiced

  • 1 cup blueberries

Directions:

  • Preheat the oven to 350 degrees Fahrenheit 

  • In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt

  • In a separate bowl, mix together the eggs, coconut oil, maple syrup, lemon zest and juice.

  • Combine the wet and dry ingredients. Then fold in the blueberries.

  • Pour into a loaf pan and bake for 45 minutes or until toothpick comes out clean

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Carrot Walnut Breakfast Loaf

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We love having freshly baked breads as part of breakfast in my household, and we typically rotate between banana bread and pumpkin bread. Using what I had on hand this week, I created a carrot walnut bread that is so satisfying! I love the added crunch from the walnuts and the warming spices, like cinnamon, ginger, and nutmeg. Hope you enjoy it as much as I do!

Ingredients:

My favorite way to enjoy this bread - topped with an almond butter drizzle!

My favorite way to enjoy this bread - topped with an almond butter drizzle!

  • 1 1/2 cups almond flour 

  • 2 tbsp coconut flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 ½ tsp cinnamon

  • ½ tsp ground ginger

  • ¼ tsp allspice

  • 1 cup grated carrots

  • 3 eggs

  • 3 tablespoons maple syrup

  • 2 tbsp coconut oil, melted and cooled

  • 1 large banana, mashed

  • ½ cup walnuts, roughly chopped

Directions:

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease with coconut oil.

  • Whisk together almond flour, coconut flour, baking powder, salt, cinnamon, ginger, and allspice in a large bowl.

  • In a separate bowl, mix together the banana, eggs, carrots, maple syrup, and coconut oil

  • Combine the wet and dry ingredients and then fold in the walnuts.

  • Pour batter into loaf pan and bake for about 45-50 minutes or until a toothpick comes out clean when inserted.

  • Let cool before serving.

Health Benefits of Walnuts:

  • Walnuts are an excellent source of Omega-3 fatty acids, an essential healthy fat. We need more Omega-3 fats in our diet to balance out the Omega-6’s in our diets.

  • The Omega-3 in walnuts supports brain health, especially with memory and thought processing. 

  • Higher amounts of Omega-3 in our diets is associated with more optimal mental health, and less depression, anxiety, and mood disorders

  • The high Omega-3 content in walnuts is also beneficial to heart health by improving circulation, keeping arteries clear, and reducing inflammation

  • Walnuts are also rich in a variety of minerals, including manganese, which is essential for reproductive health and to maintain a healthy metabolism.

Sources and Additional Reading:

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Almond Flour Pumpkin Bread

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This recipe kicks off the week of PUMPKIN! Since I am literally obsessed with pumpkin (I know, basic, but it's true), I decided to share a new pumpkin recipe each day this week. I used to dream about opening up a cafe called “La Zucca” (Italian for “pumpkin”), where most, if not all, of my dishes would feature pumpkin as the main ingredient. Before I was more health-conscious, these dishes included pumpkin bread french toast, pumpkin ravioli, pumpkin cheesecake, pumpkin muffins with cream cheese, and the list goes on. This week, you’ll be seeing recipes that are more in line with my new way of thinking, which is that we should be thinking about food as medicine - that we should be eating nutrient-dense food that nourishes and fuels us. These nourishing foods can still be incredibly delicious, as I believe these recipes to be! Maybe I still will open a pumpkin cafe one day...I’ll keep you posted if I do :) 

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Now, for the pumpkin bread. Anyone who knows me well knows about my obsession with pumpkin bread. I would easily take down an entire loaf on my own if I didn’t practice just a bit of self-restraint. I used to buy the boxed pumpkin bread mix from Trader Joe’s, but there are a ton of processed and refined ingredients, plus lots of sugar! When you make a homemade loaf with simple ingredients, I realized, it actually tastes much better and doesn’t leave you feeling guilty or gross after. Make a loaf of this and enjoy it as a snack, as your breakfast (maybe topped with almond butter and bananas to get some extra protein), or for a guilt-free dessert. It’s grain-free, dairy-free and free of refined sugars. 

Ingredients:

  • 2 cups almond flour

  • 1 15 ounce can pumpkin puree

  • ¼ cup maple syrup

  • 3 tbsp coconut oil, melted

  • 3 eggs

  • 1 tbsp + 1 tsp pumpkin pie spice

  • 1 tsp cinnamon

  • ¼ tsp salt

  • 1 tsp vanilla extract

  • 1 tsp baking soda

Directions:

  • Preheat oven to 350°F. Line a loaf pan with parchment paper or grease with coconut oil.

  • In a medium bowl, gently whisk eggs. Then add pumpkin puree, maple syrup, coconut oil, and vanilla and stir until combined.

  • In another bowl, add almond flour, salt, pumpkin pie spice, cinnamon, baking soda, and baking powder and stir together. Then add to wet ingredients and mix until combined. 

  • Transfer the batter to the loaf pan.

  • Bake the bread until a toothpick comes out clean when inserted in the center, about 55 minutes.

  • Allow the bread to cool completely before slicing.

This is the brand of pumpkin puree I like to use

This is the brand of pumpkin puree I like to use

Health Benefits of Pumpkin:

  • Pumpkin is one of the best sources of beta-carotene, which converts to vitamin A in our body. Vitamin A promotes eye health and helps our body fight infection and viruses.

  • The Beta-carotene and other carotenoids in pumpkins help with liver detoxification and can improve the tissue health of the liver

  • Pumpkin is an excellent source of fiber, keeping you feeling fuller longer and aiding with digestion

  • The carotenoids and vitamins C and E in pumpkin helps keep our skin healthy and protect it from UV rays


Sources and additional reading: