Pumpkin Coconut Chocolate Chip Pumpkin Bread

PUmpkinBread

This is so perfect for fall. That’s all I can say about my recipe.

Enjoy!

Pumpkin Coconut Chocolate Chip Pumpkin Bread

Makes 2 loaves

Ingredients:

3C all-purpose flour (I used Cup4Cup gluten-free flour)

2C organic natural sugar

2C organic canned pumpkin

1½C semi-sweet mini chocolate chips (soy-free)

1C melted organic cultured unsalted butter, allowed to cool a bit

½C melted organic, extra virgin coconut oil, allowed to cool a bit

¼C organic shredded coconut

4 large eggs (I used 5 small-medium eggs from my chickens)

2t cinnamon

1t sea salt

1t baking soda

1t vanilla

Directions: Preheat oven to 350°. Prepare the loaf pans by greasing with butter or using a Coconut Spray oil. In a large bowl, combine all the dry ingredients: flour, sugar, cinnamon, sea salt, baking soda, and chocolate chips. Give it a quick stir

In a small bowl combine the wet ingredients: pumpkin, eggs, and vanilla. Stir to combine and then add the warm, but not hot, butter and coconut oil. Stir until all ingredients are combined.

Slowly add the liquid ingredients to the dry ingredients. Stir gently and only to combine; do not over-mix or you will create gluten and it will make your bread tough. We’re going for a tender loaf.

Pour batter evenly between the two prepared loaf pans. Tamp on the counter to get the batter to settle and use spoon to even out the top. Sprinkle both loaves with the shredded coconut.

Bake for 1 hour or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10-15 minutes. Remove from loaf pan to a wire rack to finish cooling.

Enjoy. It’s so good.

Note: I use organic ingredients as much as possible and do not always write ‘organic’ into my recipes. All my organic ingredients are found at local farm stands,  farmer’s markets, Market Basket, Whole Foods, Vitacost.com, or Amazon.com.

Honey Crêpes

Crepe

Cooking breakfast is my least favorite meal to prepare. I love going out for breakfast. There’s something just so perfect about waking up and having someone else make the first meal of the day for you. We all know breakfast is the most important meal of the day, so why not make it special and start your day off great? A sit-down-at-the-table breakfast is the best way to start the day. Weekends are when I really look forward to a nice breakfast. Here is my recipe for crêpes filled with honey-walnut cream cheese. They are light, loaded with flavor and a bit of crunch, then finished with a sweet drizzle of raw honey. Serve with sliced fresh fruit. Add some jazz music, a pot of French press coffee, a newspaper, and your weekend has begun.

Honey Crêpes

Makes about 16 medium or 8 large crêpes

Batter ingredients:

  • ⅔C unbleached pastry flour or Cup4Cup gluten-free flour
  • ½C whole milk
  • 2 farm fresh eggs, room temperature
  • 2T liquid raw honey
  • butter

eggbatter

Filling ingredients:

  • 8oz. cream cheese (one brick), room temperature
  • ½C chopped walnuts or pecans
  • 3T liquid raw honey

Creamcheese filling

Directions:

In a small bowl, using a fork, mash together the cream cheese, honey, and walnuts. Keep stirring until all ingredients are combined. Set aside. In a larger bowl, whisk the flour, milk, eggs, and honey until you have a smooth batter.

Heat a non-stick skillet on medium-high heat, then dot with butter. Drop a dollop of batter onto the pan, rotating it to slide the batter around the pan. You will have to decide how large you want your crêpe and adjust the amount your pour into your pan accordingly. Cook on one side for about 1 minute, then carefully flip over and cook the other side an addition 30 seconds to 1 minute. Repeat until your batter is gone.

Fill the crepe with 1 large tablespoon of the cream cheese filling, spread it on the crêpe to even it out, then fold or roll your crêpe.

Drizzle with honey before serving.