By: Natasha Uspensky, CHHC
Ok yes. I may have gone a little bit gourd-crazy. I had like 5 of those festive puppies sitting around in my kitchen, and decided that Sunday night was the perfect time to put them all to good use! I roasted up a sugar pumpkin (used in this recipe), a delicata squash, an acorn squash, and another squash of unknown origin (thanks CSA!) for a whole week’s worth of yummy soup and healthy lunches.
But this bread takes the cake (so to speak!). Made with fresh organic pumpkin (none of that canned crap!), it makes for a delicious breakfast and has the consistency of a perfect pumpkin pie. Plus it’s gluten-free and has no white sugar!
To make the pumpkin puree:
Cut a sugar pumpkin in half, remove the seeds (wash and save them for roasting!), and roast at 350 degrees for 45 minutes. Let cool, then puree in food processor until smooth (it should have the consistency of apple sauce). If puree is a little dry, add water to reach desired consistency.
Gluten-Free Fresh Pumpkin Bread
Makes 2 loaves
1.5 cups fresh pumpkin puree
2 cups coconut flour
1.5 cups gluten-free flour
2 tsp. baking soda
1 cup coconut palm sugar
1 tsp salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. allspice
1/2 cup water
1/2 cup almond milk (or more, to reach batter-like consistency)
4 eggs, beaten
1 cup virgin coconut oil, melted
1 cup chopped raw walnuts
1/2 cup organic raisins or dried cranberries (optional)
Preheat oven to 350 degrees. In a large mixing bowl, stir together flours, palm sugar, baking soda, salt and spices. Add eggs, water, almond milk, oil, and pumpkin. Stir until smooth. Add walnuts and raisins (if using). Pour into two oiled loaf pans. (I actually had a little extra, which I poured into a muffin tin.) Bake for 1 hour, or until a knife stuck in the middle comes out clean. Cool for 10 minutes. Enjoy!