[wpurp-searchable-recipe]Primal Pumpkin Coconut Bread – – – [/wpurp-searchable-recipe]

  • Cook Time: 30m


For the cake

  • 1/2 teaspoon fresh nutmeg
  • 1/4 teaspoon cardamom
  • 1 apple, chopped
  • 1/2 cup coconut flakes
  • 1/4 cup pecans
  • 3/4 cup dark chocolate chips
  • 1/4 teaspoon clove powder
  • 1/2 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1/4 cup ghee or coconut oil, melted
  • 6 eggs, beaten
  • 1/3 cup maple syrup (Drisana substitutes half the maple syrup for molasses 'to add iron and potassium')
  • 1/2 cup pumpkin puree, cooked
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Honey Cream Cheese Frosting

  • 1 cup organic whipped cream cheese (Tofutti for vegans)
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 400 degrees.Melt the ghee/coconut oil in a small saucepan and set aside. Grease a bread pan, or muffin tins.
  2. Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or wire whisk. Add in vanilla, maple syrup, pumpkin, and mix until thoroughly combined. Sift coconut flour, ghee or oil, spices, salt, and baking soda. Slowly add the dry mixture to the pumpkin mixture and beat, or whisk, until there are no lumps. Stir in the coconut flakes, chopped apple, pecans and chocolate chips. Pour the batter into your baking dish or muffin tins. Bake for about 30 minutes for bread, or 15 minutes for muffins – in any case it is done when a toothpick comes out clean.
  3. Remove the cake from the oven and turn onto a wire rack to cool. To make the frosting, beat cream cheese, honey and vanilla in the bowl of an electric mixer until fluffy. Spread on cooled cake and enjoy!