There is nothing more fabulous in the fall than pumpkins, winter squash and apples. I absolutely love the earthy and naturally sweet taste of fresh pumpkin and butternut squash. Add a little cinnamon and cloves and you are all set!
Don’t forget the mums! I am a total sucker for mums. The bigger, the better. I would have my front porch covered in them if I could!
If you have been following me, you know by now…I bake a lot of muffins! I explain why here, Carrot and Pumpkin Muffins with Pumpkin Flour (grain free). This recipe turned out beautifully! It is amazing the powerful the natural sweetness of cashews, pumpkin and banana.
- 1 cup cashew flour*
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 eggs, beaten
- 3/4 cup canned or fresh pumpkin puree
- 1/4 cup mashed banana
- 1 teaspoon vanilla extract
- 3 Tbsp coconut oil, melted
Grind the cashews into a fine flour in your high speed blender. Whisk together cashew and coconut flour, baking soda, cloves, cinnamon and nutmeg to a small bowl. Next add the eggs, pumpkin, banana, vanilla and coconut oil. Stir well to combine.
Bake bread for 40 minutes or muffins for 20-25 minutes.
*I grind my own from whole nuts in my Vitamix. I prefer this because I soak and toast my nuts before using them. That way I save cost and control quality! (Use 1 cup of whole nuts for a measure in this recipe)
** My loaf pans are, 5.75″ L x 3.25″ W x 2.25″ H.
By omitting an added sweetener, you can control the sweetness of the bread. Serve it warm with a melted butter. Or, enjoy it for a dessert with a drizzle of honey. Spread it with a nice jam or pureed berries.
Each mini loaf gave us 12 slices.