Well it's that time of year. The leaves are changing and the weather's cooling down (yes even in California). This is the time of year my baking kicks into high gear. I enjoy fussing
about the kitchen making comforting foods for the family but my challenge is trying to make old standards, which are normally filled with highly processed and inflammatory ingredients, healthy and to keep as close as possible their original flavor - not always easy.
This pumpkin bread is super delicious and it's very easy to make too. Definitely a hit around our kitchen table. So give it a try and let me know if your family enjoys it as much as we do!
Preheat oven to 350 degrees Fahrenheit
1C pumpkin puree
(canned and BPA free lining is fine)
3/4C pure maple syrup
1/4C creamy nut butter
(I used home made almond butter)
1 flax egg
(1Tb ground flax seeds mixed with 3T water. Let sit for 5-10min to thicken)
1/4C purified water
1C gluten free almond flour
3/4C brown rice flour
1Tb pumpkin pie spice
1tsp baking powder
1/2tsp sea salt
Combine wet ingredients - pumpkin puree, maple syrup, nut butter, flax egg, and water until very smooth (for this recipe I use my old electric beaters to make sure the consistency is smooth and creamy). Set this aside.
Next, combine the dry ingredients - almond flour, brown rice flour, pumpkin pie spice, baking powder, and sea salt. Mix thoroughly so that everything is combined and even.
Slowly pour dry ingredients into the bowl with the wet ingredients and mix until just combined. Do not over mix as you do not want your bread to be tough.
Pour batter into a parchment lined 9"x5" bread loaf pan, spread evenly, and place in a preheated oven. Bake for approximately 50-60min or until a toothpick comes out clean.
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