Perfect fall treats! Serve warm or cold, eat them as dessert or breakfast or a snack on the go. Inspired by Elana’s Pantry, these are delicious pumpkin ‘bread bars’! I call these pumpkin bread bars, because they are a sort of cross between bread and bars. I used raisins, but you could use chocolate chips (and or chopped nuts) as an other yummy variation! 🙂
Ingredients
- ⅓ cup coconut flour (1/3 cup is NOT a typo 🙂 – coconut flour is very different than wheat)
- Pinch of sea salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 4 large eggs
- 1 cup fresh roasted pumpkin or winter squash (I used acorn squash – excellent)
- ⅓ cup honey or agave syrup
- ¼ cup coconut oil
- ½ cup raisins or chocolate chunks
Directions
- In a food processor
, combine dry ingredients
- Pulse in eggs, pumpkin, honey and oil until well combined
- Stir in raisins or chocolate chips by hand
- Transfer batter to an 8 x 8 inch baking dish or a pie dish
- Bake at 350° for 20-30 minutes
- Cool and serve
dit-elle.org 
My mouth is watering… Those look DELICIOUS!!
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Do you think this would be just as tasty without the honey? Trying to keep added sweetener to a minimum 🙂
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Hi Steph! Well, good question! It would be interesting and tasty I’m sure, not very sweet though. You could use a little agave syrup (which is low glycemic) or coconut palm sugar (also low glycemic) or mashed bananas as a totally natural fruit sweetener (though bananas are pretty high glycemic).Try it and let us know! Always looking for new ideas on what works. 🙂
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Thanks for the suggestions!
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Can whole wheat flour be used instead of coconut flour and if so how much? Can i also use can pumpkin instead of fresh roasted pumpkin?
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Hi Janessa, you can definitely use whole wheat flour instead of coconut flour. You will need more wheat flour (rule of thumb is 1 cup wheat flour – 1/3-1/2 cup coconut flour), and you could probably omit an egg. Before I was gluten free, this was my staple pumpkin bread recipe (very yummy!): http://estherscookbook.wordpress.com/2011/12/21/pumpkin-bread/ Good luck!
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Could this be made with almond flour?
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HI Kelsey, yes you could definitely use almond flour instead! I don’t know exact conversion, but I would start with 1/2 cup almond flour and increase till you get the consistency in the batter you want! Might be as much as 3/4 cup. Elana’s Pantry does a lot with almond flour: http://elanaspantry.com/
Good luck! Let us know how it turns out! 🙂
~Esther
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