This is one darned tasty treat, gluten free or not. Roland said it’s as good as anything you’d get in a bake shop, and I have to agree.
Starbucks has been advertising their seasonal pumpkin baked goods and drinks, which got me thinking about pumpkin bread yesterday. I adore the stuff. Especially toasted and spread with something yummy. Butter, almond butter, apple butter…..oooh I can’t wait for breakfast tomorrow to have another slice!
I made mini-loaves, using the disposable foil pans you can buy at the grocery. It makes just two mini loaves, and we had 1/4 of a loaf as a serving. If you make it in a larger bread pan, be warned it will be lower and flatter.
I added walnuts to mine, but you can substitute raisins or leave them out. Whatever you like. Sprinkle pumpkin seeds on top if you like that look too. Have fun with it.
I use Splenda granulated for baking but you can substitute 2 tablespoons of honey, or add stevia to your taste. My tip on sweetening” to taste” with a quick bread is to mix up the batter and leave the eggs out, then sweeten it with your preferred sweetener until it’s how you like it, THEN add the eggs. (No tasting raw eggs means no salmonella risk.)3/4 cup almond flour 1/4 cup coconut flour 1/4 teaspoon salt 3/4 teaspoon baking powder 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 cup Splenda for Baking (or 2 tablespoons honey or stevia to taste) 1/2 teaspoon vanilla extract 3 eggs 1/2 cup canned pumpkin (or 1/2 cup cooked and pureed winter squash of your choice) 1 1/2 ounce walnuts (optional)
1. Preheat oven to 350 degrees F. Oil the inside of two mini loaf pans.
2. Mix the almond flour, coconut flour, salt, baking powder, cinnamon, cloves, and Splenda in a large bowl. I like to use a whisk to break up any lumps.
3. Add the pumpkin, vanilla, eggs and stir until combined. Gently fold in walnuts and scrape batter into prepared pans. Bake for 22-25 minutes or until they feel springy on the top when touched.
4. Allow to cool before slicing. Enjoy!
Nutrition Facts per 1/4 mini loaf: 152 calories, 11.1 grams total fat, 7.9 grams carbohydrates, 3.8 grams fiber, 6 grams protein.
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