Paleo Pumpkin Bread. An In-Exact Recipe for the Paleo Newbie :)

Paleo Pumpkin Bread. An In-Exact Recipe for the Paleo Newbie :)

Ingredients
•½ cup coconut oil, melted
•½ cup honey. Many recipes call for raw, but if you’re cooking it, what’s the point? I just stick with local when we can afford it.
•6 eggs
•2 teaspoons {or on my case, a big squirt. I hate measuring!} of vanilla extract
•1 cup unsweetened {important!} coconut flakes
•1/2 a can of pumpkin
•Pinch of salt, more cinnamon than you think you need, and a pinch of ginger. If I’m feeling feisty, sometimes I throw in a few twists of cracked pepper
•Handful of Ghirardelli 60% chocolate chips. These aren’t technically necessary, but they {obviously} make it WAY better.

Instructions
1.Preheat the oven to 350 degrees. Prepare a standard loaf pan with coconut oil.
2.Give your coconut flakes a whirl in the food processor. They’ll go from flakes to almost-flour in about 20 seconds on the highest setting. You don’t want coconut butter, but you want them to be nice and small.
3. While you’re whirling, crack in your eggs, add your coconut oil, vanilla, honey, spices, and pumpkin. You’ll have batter in under 45 seconds. All hail the mighty food processor!
4. Pour into your greased loaf pans ( I used two, for baking expediency), and add your chocolate chips 🙂
5. Bake for 35 minutes, or until the middle isn’t soggy. Unless you’re like me, and like soggy-middled-bread. Then, just take it out whenever you’re tired of looking at it baking in the oven

Enjoy!

****Update****

I tried this recipe subbing 3 very ripe bananas, and cut the honey down to 1 TBSP. It was AMAZING!

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