Things that go Thump.


pumpkin…I know it’s on your brain, day and night.

I got a little giddy on Sunday when I approached my grocery store to see boxes full of Halloween carving pumpkins.

Although I thought it was a bit early and instead, opted for the last of summer’s sweetest watermelon.

I will take the watermelon while I can get it.

That is the one thing I will miss most about summer.

Plus, homegirl can pick a watermelon.

I’m the ultimate watermelon thumper.

Back to pumpkin.


It makes things better.


I long for the cold, blustery (that’s a total Winnie the Pooh reference) , overcast (only in Texas), windy day, where I run inside my house, nose frost-bitten and cheeks rosy.


Seester and I had been raking (a.k.a. jumping) in piles of leaves all day until we had leaves in our hair and every place in between.


We hit the kitchen door only to be embraced by the sweet, warm, cinnamon-y, smell filling the entire house…


pumpkin bread…nothing better.


Of course, if I am reminiscing about the olden days, I have no idea who made this fairy tale pumpkin bread.


My mom was more of the grilled cheese sandwiches w/ tomato soup type.


That’s not necessarily a bad quality.


We will just say that my mother’s mom made it b/c that woman knows her pumpkin bread.


Grandmother’s & pumpkin bread.


I’m pretty sure they have that warm, comforting, sweet factor in common.


I’m just getting started w/ these pumpkin recipes.

Pumpkin Bread Bars w/ Maple Coconut Glaze
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
Melt in your mouth pumpkin bread, cut into bars, and drizzled with a sweet maple coconut butter glaze. Paleo, gluten-free, and refined sugar-free.
  • For the bread:
  • 1 c. pure canned pumpkin
  • 4 eggs (or ¾ or 1 c. liquid egg whites, depends on the egg whites your using)
  • ¼ c. unsweetened, vanilla almond milk
  • 3 T. extra-virgin olive oil (or melted coconut oil)
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 2 t. ground cinnamon
  • ½ t. baking soda
  • For the glaze:
  • 3-4 T. coconut butter (check my recipe index for the homemade version)
  • 1 t. coconut oil
  • 1 t. pure maple syrup
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin, eggs, milk, oil, vanilla, and stevia until smooth.
  3. Stir in the coconut flour, cinnamon, and baking soda.
  4. Pour the batter into the prepared pan, smoothing it out evenly with a spatula.
  5. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
  6. Let the bread cool completely before glazing. Cut into bars before serving.
  7. For the glaze, combine all of the ingredients in a small, microwave safe bowl and microwave for about 5-8 seconds or until the coconut oil is melted.
  8. Stir and drizzle the glaze over the bread.

Nutritional Facts (per 1 square of bread 1/15th of recipe): Calories: 75, Total Fat: 4.4g (1.9g Saturated), Sodium: 75mg, Potassium: 52.3mg, Total Carb: 6.4g, Dietary Fiber: 3.5g, Sugars: 1.4g, Protein: 2.5g



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