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Recipe: Paleo Pumpkin Bread with Honeycomb

October 7, 2019
PumpkinLoaf.jpg

Last weekend, I found myself with a rare solo free day. My work was wrapped up for the week, my husband was playing golf, my oldest daughter is traveling for the semester, the middle was busy with a hackschooling project, and my youngest was undoubtedly sleeping in late at a friends house. I woke up to a blissfully still home and a very cool autumnal feeling morning. Sipping a DIY PSL (pumpkin spice latte) leisurely in bed put pumpkin on my mind!

I’d been wanting to make a big batch of my Paleo Pumpkin Bread, specifically to top with fresh honeycomb. There is no better start to the day than a warm slice of this with a generous chuck on honeycomb melting into the bread… I’m telling you, this stuff is the bomb!

So, I shuffled into the kitchen in my pj’s - messy hair don’t care - for a full day of cooking up anything and everything pumpkin, starting with super-easy paleo pumpkin bread (for those of you scared off by the word “paleo,” don’t be. This is every bit as tasty of gluten-filled pumpkin bread, but wayyyy more nutrient-dense and satisfying. Just trust me on this one)

Easy Paleo Pumpkin Bread with Honeycomb Recipe



4 Kristin’s Farm Stand Eggs
1 Can Pumpkin Puree
1 Can Full Fat Coconut milk* (refrigerated until the cream separates from the water -use cream only)
1/2 Cup Kristin’s Farm Stand Honey**
1 TBS Vanilla Extract
1 3/4 Cup Blanched Almond Flour
1/4 Cup Arrowroot Powder
1 TBS Coconut Flour
1 1/2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1/2 tsp Pink Himalayan Salt
1/4 Cup Pumpkin seeds
Kristin’s Farm Stand Honeycomb

-Preheat oven to 350-degrees.

-Line a loaf pan with parchment paper.

-Throw everything in a mixing bowl (except the honeycomb and the pumpkin seeds). Whisk together until smooth.

-Pour batter into parchment-lined loaf pan.

-Sprinkle pumpkin seeds over the top of the bread batter.

-Bake in a 350-degree oven for 1 hour. Start checking your bread after 50 minutes. You want the top to be deep golden brown, and a skewer inserted into the middle of the bread to come out mostly clean. Don’t overcook it - you want this moist and delicious!

-Leave loaf pan on a rack to cool completely before turning out and slicing.

-Warm up a slice, top with a hearty chunk of honeycomb, and savor every last crumb!



*For this identical recipe you need to plan ahead and throw a can of coconut milk in the fridge overnight so the cream solidifies and separates from the water. Use the cream only (you can save the leftover water for smoothies). If you don’t have separated coconut cream, just use about a half of a can of coconut milk (unseparated).

**I specifically make this bread on the not-very-sweet side, because I know we’ll all be topping it with honeycomb. But taste the batter and adjust with more honey if you prefer it sweeter.

Kristin Varela-Schild

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