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Healthy Living How To

Vanessa Rae Romero

Christmas Pumpkin Spice Bread

December 5, 2011 By Vanessa Rae Romero

Growing up my mom would bake loaves of gumdrop spice bread to give away to neighbors and friends for the Christmas holiday. There was always a loaf or two leftover for our family to enjoy. The days leading up to Christmas we would eat slices of the spice bread slathered with butter. The combination of ginger, cinnamon, nutmeg and cloves along with molasses not only made the bread smell wonderful it tasted heavenly.
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This fall I came up with a pumpkin muffin recipe, using coconut flour, that was divine. And each time I made it, I was reminded of my mother's spice bread. With a little tweaking I thought I could get a little closer to the taste of tradition of my childhood memories. The spice bread appeal as a kid, was the red, green and white gumdrops, as an adult it's the ginger, cinnamon, nutmeg and cloves. My mother also added walnuts and dates and used applesauce to keep it moist.

In giving this recipe a healthy makeover, I knew I would have to forgo the gumdrops.  I skipped the dates as well as the walnuts (although they both could be added) and used pumpkin instead of applesauce. The result was very reminiscent of the gumdrop spice bread I remember.

I may play with this recipe a little more, or maybe not, but either way the result was a very moist and dense spice bread that was worthy of gift giving. And best of all it is healthy, gluten-free, low-carb and low-sugar. Not completely sugar-free as I used a touch of molasses to give it a little brown sugar flavor.

Unlike refined white sugar, which has been stripped of almost all nutrients, unsulphured blackstrap molasses is a good source of calcium, iron, copper, manganese, potassium and magnesium.

Christmas Pumpkin Spice Bread

Printable Recipe

Prep Time: 5 minutes
Cook Time: 30-35 minutes

Makes 1 Mini-Loaf

Ingredients

  • 1/4 c. Coconut Secret Raw Coconut Flour
  • 1/4 c. Bob’s Red Mill Organic Golden Flaxseed Meal
  • 2 Pinches Celtic Sea Salt
  • 1 tsp. Rumford Aluminum-Free Baking Powder
  • 1 tsp. Ginger
  • 1 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Ground Cloves
  • 56 drops NuNaturals Pure Liquid Vanilla Stevia (sweetening power of about 1/4 c. sugar)
  • 2 Large Organic Cage-Free Eggs
  • 1 Tbsp. Organic Butter, Melted
  • 1/2 c. Fig Food Co. Organic Pumpkin or Organic Unsweetened Applesauce*
  • 1 tsp. Organic Unsulphured Blackstrap Molasses

Optional Add Ins

  • 2 Tbsp. Chopped Walnuts
  • 1 Date, Chopped*

*Using these ingredients will increase the amount of carbohydrates in this recipe.

Directions

  1. In a small mixing bowl, mix together dry ingredients.
  2. In a medium mixing bowl, with electric beaters on medium speed, mix together wet ingredients.
  3. Add dry ingredients to wet ingredients and mix until well incorporated.
  4. Spoon batter into greased mini-loaf pan.
  5. Bake at 350 degrees F for 30-35 minutes or until toothpick comes out clean.

About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.

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Filed Under: Healthy Recipe Tagged With: breads & muffins, Christmas, gluten-free, low-carb, pumpkin

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ABOUT VANESSA

Hello, I'm Vanessa! I once had someone tell me they did not like my purple hair, said it was for the birds. My nickname is Birdie. Sometimes, The Bird. I am a Christ-follower, wife, mother, grandmother, business owner, city slicker, purple lover, and health nut. I blog about healthy living; from food freedom to financial freedom and everything in between.

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