Search This Blog

Saturday, October 15, 2011

Grain-Free Pumpkin Bread

After having success with the grain-free muffins, I decided to try making some grain-free bread.  I was making some vegetable stew today out of many of the items from our CSA share, and I really wanted some bread to go with it.

Not only is this a grain-free, gluten-free bread.  It's also dairy-free and high in protein.  It's easy to slice and tastes great when it's hot out of the oven.  I didn't add in any chocolate chips, nuts or dried fruits, but I would imagine it would be good with 1/2 cup of your favorite add-ins.

3/4 cup almond butter (another nut butter can be substituted, if desired)
4 tablespoons coconut flour
3 large eggs
1/2 cup pumpkin puree
4 tablespoons coconut oil
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons lemon juice

Preheat the oven to 325 degrees.
Using a stand mixer or with a handheld electric mixer, combine all ingredients except for lemon juice.  Add lemon juice last and don’t overmix at that point.

*Optional – at this point, fold in any dried fruit, nuts, chocolate, or other add-ins you would like.

Grease a medium loaf pan with coconut oil and pour the batter in.  Bake about 45 minutes or until a toothpick inserted near the center comes out clean.

Let it cool for a few minutes, then slice and eat.

No comments:

Post a Comment