Tuesday, October 11, 2011

Hello peeps, thanks for the great comments I really appreciate all of you so much! Life is good, today my boss told me that my co-workers think I am doing a great job and they enjoy working with me :) :) :) Sunday I made the maple chocolate version of coconut bread...yummy although I baked it a little too long, next time I'll take it out sooner. I spend a lot of time in the kitchen these days while hubby is doing homework. The only downside is I have to clean up all my messes.

One of my co-workers turned me onto the site http://pinterest.com/, if you aren't familiar with it check it out it's filled with beautiful things. I searched low sugar pumpkin bread on pintrest and found a recipe from the comfy belly that looks promising using xyiltiol as the sweetener.

Pumpkin Bread: http://comfybelly.com/2011/10/pumpkin-bread/#more-6927


  • 1 cup of pumpkin puree*
  • 1 cup of honey (or other sweetener; I used maple syrup)
  • 2 tablespoons of olive oil (optional)
  • 2 eggs
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice (or cloves)
  • 2 cups of almond flour
  • 1/2 cup of walnuts (optional)

* Pumpkin Puree

  1. Slice the pumpkin (or other squash) in half (from stem to bottom), take out the seeds (and make toasted seeds).
  2. Roast the pumpkin for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
  3. Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.


  1. Preheat your oven to 325 degrees F.
  2. Combine all the ingredients (in the order listed) in a bowl and blend well.
  3. Bake in a bread pan (I used a Pyrex glass dish, 5 inches x 9 inches) for 60 minutes or until the outside is very brown. The darker you go, the better it tastes (in my opinion). It might take a longer or a shorter amount of time depending on how moist your pumpkin puree is. When it’s done, a toothpick inserted in the middle should come out clean.

Thank you Dawn for sharing your decision to go poo free and why peanuts are a no go on the FT. I guess when I read that part it just didn't sink in. I hope everyone is having a great week, whatever you are doing bfc, ft, ww keep it up, don't cheat and don't give up. If life is good and you are happy share it, if you are discouraged with your life/weight share it. The blog community is a wonderful place to seek support and encouragement. We only have one life and no one can live it for us, so we better make the best of it. :)


  1. Thanks for sharing the pumpkin bread recipe it really sounds yummy and this time of year I have cravings for it. I have a wonderful recipe I make for pumpkin cheese cake that I love too. I made the lemon coconut bread and cant wait to try the chocolate maple one too.

  2. Katie, that does look good! I've been looking around for recipes that use pumpkin too. It's just that time of the year when you want to smell those ingredients and spices cooking in your oven. I tried making my own pumpkin puree from an actual pumpkin once and it was a LOT of work. Think I will stick to organic canned pumpkin.
    I'm glad your boss told you how good your doing - it makes work so much better when you know you are appreciated!

  3. The Pumpkin bread does sound good but what is the S/C 's. I know 1 cup of pumpkin is at least 8 grams of sugar.
    Have a great day :-)

  4. Nice to hear nice comments from your co workers! yay! I didn't know there were recipes and such on pinterest - I'm not sure if I want to go there - seems like you could get lost looking at all the fun stuff. Are you still trying out 'no poo'? I find that my hair needs 'a wash' less often now that I've done it for 2 months. Anyway, enjoy your extra kitchen time!