Gluten-Free Pumpkin-Almond Bread
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This good-for-everyone breakfast or treat bread, served at Hanson Mesa Bed & Breakfast in Hotchkiss, Colorado, can also be made into three 3×6-inch mini loaves for gifts; cook at 350 degrees for 35 minutes or until a toothpick comes out clean. You can substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg and cardamom.
Ingredients:
4 cups almond flour
3/4 cup natural cane sugar
1 tsp. baking soda
1/2 teaspoon salt
3 eggs
1/4 cup grapeseed oil
1 cup organic pumpkin puree
1/2 cup chopped pecans
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. ground cardamom
Directions:
Preheat oven to 300 degress. Coat a 4×8-inch loaf pan with cooking spray and line the bottom with parchment paper.
In a large bowl, combine almond flour, sugar, baking soda, and salt. In a medium bowl, whisk eggs with oil and add pumpkin, nuts, and spices. Add wet ingredients to dry, mixing until smooth.
Pour into loaf pan and bake for 60–70 minutes, until top feels firm to the touch. Remove from oven and cool completely. Wrap in foil and store in refrigerator.
PER SERVING: 312 cal, 10g fat (3g mono, 4g poly, 3g sat), 46mg chol, 10g protein, 11g carb, 5g fiber, 252mg sodium
SOURCE: This recipe from Trina Kaufman is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.
