This is such a good bread I don't even know where to start. Loaded with cranberries, pecans and chocolate chips along with fresh pumpkin....delicious! A great gift for neighbors and friends. You can use canned pumpkin but it is not SCD legal.
Loaded Holiday Pumpkin Bread
Ingredients:
Loaded Holiday Pumpkin Bread
Ingredients:
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin puree
1/3 c. honey
1/4 c. olive oil
3 eggs
1 tsp. vanilla
1 tsp. lemon juice
1/2 c. dried unsweetened cranberries
1/2 c. chopped pecans
1/2 c. bittersweet chocolate chips (optional, not SCD legal)
Method:
1. Preheat oven to 350 degrees. Using coconut oil or olive oil lightly grease a 9x4 loaf pan.
2. Combine almond flour, baking soda, salt, cinnamon and nutmeg in a medium sized bowl.
3. In another bowl whisk together pumpkin, honey, oil, eggs, lemon juice and vanilla till thoroughly combined.
4. Stir together the two mixtures, when mixed add the cranberries, pecans, and chocolate chips.
5. Pour into prepared pan. Bake for 50-60 minutes or until middle springs back when lightly touched.
6. Remove from oven and let cool 15 minutes. Turn onto cooling rack and let cool completely before cutting.
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin puree
1/3 c. honey
1/4 c. olive oil
3 eggs
1 tsp. vanilla
1 tsp. lemon juice
1/2 c. dried unsweetened cranberries
1/2 c. chopped pecans
1/2 c. bittersweet chocolate chips (optional, not SCD legal)
Method:
1. Preheat oven to 350 degrees. Using coconut oil or olive oil lightly grease a 9x4 loaf pan.
2. Combine almond flour, baking soda, salt, cinnamon and nutmeg in a medium sized bowl.
3. In another bowl whisk together pumpkin, honey, oil, eggs, lemon juice and vanilla till thoroughly combined.
4. Stir together the two mixtures, when mixed add the cranberries, pecans, and chocolate chips.
5. Pour into prepared pan. Bake for 50-60 minutes or until middle springs back when lightly touched.
6. Remove from oven and let cool 15 minutes. Turn onto cooling rack and let cool completely before cutting.
This bread sounds so delicious! And how pretty too. Do you think coconut flour would work in place of the Almond flour?
ReplyDeleteHi Ina, so good to hear from you! I think you could use coconut flour but much less....I would start with 1/4 c. and mix that with the other dry ingredients (step 2),and combine the wet and dry mixtures (step 4). Then before adding the nuts and fruit add more coconut flour to get the right consistency, it should be like a thick cake batter. Good luck and if it works post the amount you used! Merry Christmas to you! Karen
ReplyDeleteThanks Karen, I will give it a try and keep you posted! Merry Christmas to you and yours, Ina
ReplyDeleteWell, the coconut flour was a bust! I think I used too much? Maybe it would work with a combination of flours? Oh well, at least I learned that coconut flour really absorbs moisture - good to know for next time.I love the cranberry pecan combo - will try this loaf again. It can be such an adventure baking gluten free, don't you think? Ina
ReplyDeleteThanks for letting us know Ina, sorry it didn't work out. You are so right gf baking is an adventure!
ReplyDeleteMerry Christmas! This bread looks yummy. I have been trying to make a SCD version of my grandmothers. I'll give this one a try.
ReplyDeleteHi! Just wanted to let you know that I featured this recipe in my post, "An Allergy Friendly Christmas Tea Party" with a link back to you. Thanks!
ReplyDeletehttp://allergyfreecookery.blogspot.com/2011/12/allergy-friendly-virtual-christmas-tea.html
Lisa @ Allergy Free Vintage Cookery