Every year I always get an extra one or two small pumpkins roast and make pies and pumpkin bread. It is very simple to make pumpkin puree. And it freezes very well. Some other great ideas to make with pumpkin puree are pumpkin pancakes, pumpkin nut butter and pumpkin soup. All are very yummy.
This pumpkin bread recipe is one I have used for 40 years. Everyone love it because it is very dense, moist and rich tasting. This year we learned that my husband is sensitive to gluten and dairy, I will be making mine differently, using flours likealmond and coconut and substituting molasses for the white granulated stuff and finally, I will be using ghee and applesauce instead of oil and butter for flavor. Learning to bake Paleo, is really not hard, it just takes some planning and maybe an little more effort to find the right ingredients.
If you don’t have any gluten allergies, but you want to make this a bit healthier, you can mix up the flavors in this recipe by substituting applesauce or mashed banana for the oil.
Be sure to make extra and freeze some for your holiday parties. This is a great recipe for you to make with your kids as a holiday activity. Feel free to add raisins or cranberries to the recipe. Enjoy!
Grandma’s Pumpkin Bread (Paleo makeover is listed in blue)
Dry Ingredients:
2 1/4 cup white sugar (1 cup organic maple syrup)
2 1/2 cup all-purpose flour (2 cups almond flour, 1/2 cup coconut flour)
1 1/2 tsp baking soda
2 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
Wet Ingredients:
1 3/4 cups fresh pumpkin or 11 oz can pumpkin puree (one cup of puree)
3 large eggs (2 eggs)
1/2 cup oil ( Sometimes I use all butter for the flavor) (1/2 cup melted ghee)
1/4 cup butter, melted (Don’t need it)
1/2 cup water (Don’t need it)
1/2 cup chopped nuts
1/4 cup raisins ( optional)
Directions:
Preheat the oven to 350 degrees.
Whisk together all dry ingredients.
Add wet ingredients and mix well.
Add the nuts and raisins if you want to add them for flavor and texture.
Pour into 1 prepared 9″ loaf pans and bake for 50 to 60 minutes, until toothpick is dry when inserted in the middle. You can also make muffins with this (25 minute baking time) or a large bundt cake pan will also work (check after 45 minutes)
Tent with foil if over browning before done.
Cool completely and wrap in saran wrap before freezing. This bread will freeze very well and keep for 3 months. I usually warm it up in the oven before serving it again.
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