Saturday, November 2, 2013
Delectable Pumpkin Bread - Wheat Free and Sugar Free
This might be my new favorite use for almond flour and for pumpkin puree. The batter is made in a food processor in record time!
However, let's do the "Notes" first:
1.) The pumpkin bread is easier to remove from the loaf pan if you let it cool for about an hour. This is only an assumption on my part, since the warm loaf was far too appealing for me to wait. Delicious warm or cold! (I'm thinking toasted, for breakfast. . .)
2.) I enjoyed the process of making my own pumpkin puree, following Elana Amsterdam's easy recipe. I am sure you would have wonderful results using 1 cup of any good organic pure pumpkin puree.
3.) This recipe, like so many of my favorite almond flour recipes, is adapted from one I found at Elana's Pantry.
2 cups blanched almond flour
1/2 teaspoon kosher or sea salt
1 teaspoon baking soda
2 tablespoons good quality ground cinnamon
2 teaspoons ground nutmeg (If you can grate your own nutmeg, use less)
1 teaspoon ground cloves
1 cup roasted pumpkin puree
1/8 teaspoon "Kal" brand or "Now" brand concentrated powder stevia
6 organic eggs
Preheat the oven to 350 degrees.
Combine almond flour, salt, baking soda, and seasonings in a food processor. Pulse to mix.
Add the pumpkin puree, the stevia, and the 6 eggs to the mixture, and process for approximately 2 minutes.
TASTE the batter. IF you want to add seasonings or stevia, do so. (When I made my roasted pumpkin puree, I used a Grey Ghost organic squash, which has a sweeter taste to start, so I did not need to add anything.)
Pour the batter into a glass loaf pan and bake for 45-55 minutes. You will have a wet batter, and your end product will be moist when it has cooled.