I know, I know. I just made a snide comment about pumpkin recipe in August...talk about having to eat my words. But I have an explanation: I found a can of organic pumpkin puree that I must have stashed as an emergency back-up in case I ran out of fresh pumpkin puree last autumn. And I wanted to use it before we get back into pumpkin season. I know canned goods are meant to last. But, really, how long do they last?!? I try not to have an entire year go by with a can in my pantry.
And, as Jake is on a gluten-free, dairy-free regimen, I decided to try my hand at a gluten-free, dairy-free pumpkin bread. Success! We shared a slice with a friend who was recently diagnosed with Celiac and she loved it, too. Woohoo. I will get a handle on this gluten-free, dairy-free baking thing. I will!
Ingredients
- 3 C gluten-free flour (You can blend your own and I will eventually. For now, I use Glutino.*)
- 1 C organic dark brown sugar
- 1 t cinnamon
- 1 t nutmeg
- 1 t cloves
- 2 t baking soda
- 1/2 t salt
- 15 oz. organic pumpkin puree*
- 1/2 C organic plain yogurt (I used coconut milk yogurt)
- 1/4 C hazelnut oil*
- 1/4 C ginger syrup*
- 4 large eggs
- 1 t pure almond extract
- 1/4 C raw sunflower seeds
- 1/4 C roasted pistachio nuts
- 1/4 C chocolate chips**
Procedure
Preheat oven to 350 degrees F. Line a baking loaf pan with parchment paper. Combine all ingredients in a large mixing bowl. Use a spatula to mix until just moistened. Pour into prepared loaf pan. Bake for about an hour, or until a toothpick inserted in the center emerges clean. Cool for 10 minutes, then invert onto a rack to cool completely.
*Below are affiliate links for some of the products I used in this recipe. If you choose to purchase this way, I do receive a small portion of the sale.
**If you are dairy-free, just be sure to read the ingredients on your chocolate chips.
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