Tales of Trial and Error: Paleo Pumpkin Bread!

I must make a confession before continuing writing this piece. I failed at making this bread. I am telling you this because as we all know, all things in life are trial and error. Dating, making friends, trying out new hobbies, these are all things in life that sometimes just don’t work out as we planned. That is not to say this is not a great recipe. I do believe it is, I just did something wrong. Either I did not let it cook long enough, or by adding a whole can of pumpkin puree, I needed more dry ingredients like extra almond flour to balance it out. I am not sure, but it legitimately came out kind of like a ball of goo. After cooking it a bit longer and letting it sit for a few hours, I was able to cut up a few pieces to create this picture to make it look somewhat appetizing.

You are probably thinking, why would you bother even posting this recipe if it didn’t work? Well, the truth is, this recipe came from a trusted source who has made it a few times and had it turn out wonderfully. The original recipe is a paleo banana bread, that just substituted the 2-3 mashed bananas for a can of pumpkin puree. Anyone who cooks knows that bananas have a tendency to cook better than pumpkin puree, so that could have been another problem. the point is, I think this recipe has the potential to be amazing, based on other people having success in creating it and I want my readers to have an opportunity to see for themselves.

PALEO PUMPKIN BREAD

1 cup almond flour

1 tablespoon coconut flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

4 large eggs

2 tablespoons of coconut oil, melted

2 tablespoons coconut sugar

1 can pumpkin puree

Blend together and put in a bread pan. Set oven at 350F. Cook for 50-60 minutes. Based on what I witnessed, I would say definitely 60 minutes.

ENJOY! And if you tried something different, added another ingredient that you think made it better, feel free to let me know.