Pumpkin Bread

Pumpkin Bread

There is something about a warm cup of tea paired with a sweet bread that just completes me. Maybe it’s the British in me. I make sure to always have muffins or breads wrapped in my freezer so they can be easily warmed up for afternoon tea. This pumpkin bread is very moist and flavorful. I love to cook with pumpkin year round because of its many health promoting properties. Did you know that pumpkin is extremely high in fiber and low in calories? Most people don’t realize this because canned pumpkin is so creamy. Pumpkin contains an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E. The superstar phytonutrients in pumpkin, however, are alpha and beta-carotene. Carotenoids have been found to decrease the risk of various cancers, heart disease, and diabetes. Not eating much pumpkin in your diet? I recommend adding a scoop of pumpkin to your hot cereal in the morning, add it to your pancake or waffle batter, mix equal parts of pumpkin with applesauce for a delicious snack, and make this bread! Pumpkin never tasted so good!

Pumpkin Bread 2

 

Pumpkin Bread 4

2 tablespoons flaxseed meal
1/4 cup warm water
2 cups gluten-free flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
1 teaspoon xanthan gum or guar gum
3/4 cup unsweetened pumpkin puree
1/2 cup coconut palm sugar
2 tablespoons fresh squeezed orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
1/8 teaspoon liquid stevia
1/2 cup applesauce

Preheat the oven to 350F. Grease a (8 x 4) inch bread pan with coconut oil or line with parchment paper. Combine the flaxseed meal and warm water. Stir well and set aside. Whisk together the flour blend, baking powder, cinnamon, nutmeg, cloves, salt, and xanthan gum. Set aside. In a separate bowl, stir together the pumpkin puree, coconut palm sugar, orange juice, orange zest, vanilla extract, and liquid stevia. Mix in the flaxseed mixture then stir in the applesauce. Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick. Turn batter into prepared loaf pan and smooth the top with a spatula. Bake for 45 – 55 minutes until a toothpick inserted in the center of the loaf comes out clean, rotating 180 degrees halfway through. Let cool in the pan on a wire rack.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.