From J. J. Virgin
olive oil for pan
1 loaf Coconut-Pumpkin Bread (recipe below) preferably 1-2 days old, cubed
4 large eggs
2 cups culinary coconut milk*
2 tsp monk fruit extract
1 tsp real vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Position a rack in the center of the oven. Preheat the oven to 350F.
Lightly dampen a towel with olive oil and wipe a 9"-square baking pan.
Place the bread cubes in the prepared pan.
Whisk together the eggs, coconut milk, monk fruit extract, vanilla, cinnamon, and nutmeg in a medium mixing bowl.
Pour the egg mixture over the bread cubes, pressing down the bread cubes to be sure all of it gets wet, and let stand for 20 minutes,
Bake until puffed and the custard has set, 38-40 minutes.
Let cool for at least 10 minutes until cutting and serving.
*Culinary coconut milks are intended for use in recipes that call for canned cooking milks. They're higher in fat than the packaged coconut milk you drink. You can find culinary coconut milk in the Thai section or baking aisle of the grocery store.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook
Coconut-Pumpkin Bread
1/2 cup coconut oil, melted, plus more for the baking pan
4 large eggs
1/2 cup canned packed pumpkin (NOT pumpkin pie filling)
1/2 cup culinary coconut milk*
1 tbsp real vanilla extract
1 cup finely ground almond flour
1/2 cup coconut flour
2 tbsp monk fruit extract
2 tsp grain-free baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp ground cinnamon
Preheat the oven to 350F.
Grease an 8"x5" glass loaf pan with coconut oil.
Whisk together the melted coconut oil, eggs, pumpkin, coconut milk, and vanilla in a medium mixing bowl.
In a separate large mixing bowl, combine the almond flour, coconut flour, monk fruit extract, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and stir well.
Add the wet ingredients to the dry, and mix until moistened and well-combined.
Transfer to the prepared loaf pan and smooth the top with a spatula.
Bake until a toothpick inserted into the center of the loaf comes out clean and the outside has lightly browned, 48-50 minutes.
Remove from oven and let cool in the pan for 15 minutes.
Transfer loaf to a wire rack before letting cool completely. Slice and serve or use in Pumpkin Bread Pudding.
olive oil for pan
1 loaf Coconut-Pumpkin Bread (recipe below) preferably 1-2 days old, cubed
4 large eggs
2 cups culinary coconut milk*
2 tsp monk fruit extract
1 tsp real vanilla extract
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Position a rack in the center of the oven. Preheat the oven to 350F.
Lightly dampen a towel with olive oil and wipe a 9"-square baking pan.
Place the bread cubes in the prepared pan.
Whisk together the eggs, coconut milk, monk fruit extract, vanilla, cinnamon, and nutmeg in a medium mixing bowl.
Pour the egg mixture over the bread cubes, pressing down the bread cubes to be sure all of it gets wet, and let stand for 20 minutes,
Bake until puffed and the custard has set, 38-40 minutes.
Let cool for at least 10 minutes until cutting and serving.
*Culinary coconut milks are intended for use in recipes that call for canned cooking milks. They're higher in fat than the packaged coconut milk you drink. You can find culinary coconut milk in the Thai section or baking aisle of the grocery store.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook
Coconut-Pumpkin Bread
1/2 cup coconut oil, melted, plus more for the baking pan
4 large eggs
1/2 cup canned packed pumpkin (NOT pumpkin pie filling)
1/2 cup culinary coconut milk*
1 tbsp real vanilla extract
1 cup finely ground almond flour
1/2 cup coconut flour
2 tbsp monk fruit extract
2 tsp grain-free baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp ground cinnamon
Preheat the oven to 350F.
Grease an 8"x5" glass loaf pan with coconut oil.
Whisk together the melted coconut oil, eggs, pumpkin, coconut milk, and vanilla in a medium mixing bowl.
In a separate large mixing bowl, combine the almond flour, coconut flour, monk fruit extract, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, and stir well.
Add the wet ingredients to the dry, and mix until moistened and well-combined.
Transfer to the prepared loaf pan and smooth the top with a spatula.
Bake until a toothpick inserted into the center of the loaf comes out clean and the outside has lightly browned, 48-50 minutes.
Remove from oven and let cool in the pan for 15 minutes.
Transfer loaf to a wire rack before letting cool completely. Slice and serve or use in Pumpkin Bread Pudding.
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