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Recipe Swap Friday–Grain Free Pumpkin Bread

Hi, Friends! So glad you’ve joined us for our Recipe Swap Friday.

For the next few weeks, we’re sharing treats that are just-sweet-enough. Mine will be sweetened with alternative sweeteners (honey, agave nectar, coconut sugar…..) but yours can be any treat that’s not-too-sweet.

Join me? As usual, you can link up to your favorite recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book.

This week I’m bringing:

This bread was a winner in lots of ways. Foremost, it is gluten-free, and easily adapted to be dairy free (I used grapeseed oil instead of butter). Second, it has absolutely no sweetener in it. Nada. I was disappointed in this at first, but then realized it was the perfect foil for a smear of pumpkin butter, which made it just delicious.

If I was going to be making this to be served by itself as a treat, I’d consider adding some honey or agave nectar to sweeten it up just a bit. But I loved it just like it was for breakfast.

For those of you who are familiar with such things, this recipe (as written, not with my suggested adaptations) is SCD (and I think GAPS?) compliant.

Plan to Eat users, click on the recipe title to import it into your account.

Pumpkin and Almond Bread

Source: Healing Foods by Sandra Ramacher

Ingredients

  • 4 cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • eggs
  • ¼ cup butter, softened
  • 1 cup fresh pumpkin, cooked and mashed
  • ½ cup walnuts, chopped
  • 1 Tbs organic orange rind, grated
  • ½ tsp ground ginger

Method

  1. Preheat oven to 300 degrees.
  2. Line a 4×8″ loaf tin with parchment paper.
  3. Combine the almond flour with the baking soda and salt. In another bowl whisk the eggs with the butter and add the remaining ingredients. Combine the almond flour with the egg mixture. Pour the dough into the prepared loaf tin and bake for 1 hour, until the top of the loaf feels firm. Remove from the oven and cool completely. Store in the refrigerator.

 

Share Your Just-Sweet-Enough Treat with the Rest of Us

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a bowl of veg on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions from there.


 
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