I have been trying to use up the massive amounts of pumpkin I bought a couple weeks ago in all the “fall is coming!” excitement. I love pumpkin, so I figured it wouldn’t be too difficult. But when you’re restricting sugar and wheat, everything becomes a little more difficult. I scoured the books and internet for a recipe that would fit my special needs and found a few that came close but didn’t look right. So I took what I liked from the recipes and created something all my own. I’m not going to pretend that this bread is super healthy or that I should eat it for breakfast every single day, but it does have much less sugar (no refined) than your typical pumpkin bread. And I’m always super excited to have something sweet once in a while that won’t make my body feel like crap. May I introduce to you my incredibly moist and delicious you’d-never-guess-it’s gluten and refined sugar-free pumpkin bread!
Hales’ Pum Bread
- 2 eggs + 1 egg white
- 3/4 c unsweetened applesauce
- 1/4 c oil
- 1 c maple syrup
- 1 Tbsp vanilla
- 2 c pure pumpkin puree
- 1 c brown rice flour
- 1/2 c oat bran
- 1 1/2 c rolled oats
- 1 tsp salt
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1/2 tsp all-spice
- 1/4 tsp ginger
- 1/2 tsp baking powder
[+ 1/2 c chopped almonds and 1/4 c raisins - optional]
[you could also think about chocolate chips or cacao nibs - get creative!]
Preheat oven to 350 degrees.
In a large bowl, beat together eggs, oil and applesauce.
Add the rest of the wet ingredients and mix well.
Mix together all dry ingredients thoroughly, then add them to the wet.
Stir in any add ins (nuts/dried fruit).
Oil and flour two loaf pans / five mini-loaf pans / muffin tins.
Pour batter evenly into the pans (it is quite runny, but no worries, it’ll bulk up while baking).
Bake until a toothpick comes out clean (about 50 minutes for the larger loaves / 30 for mini-loaves / 15-20 for muffins).
Try very, very hard to let them cool before removing them.Are you drooling yet?
Enjoy! This bread smells amazing while it bakes and tastes even better warm, but since it is super moist it also freezes excellently.
Nutrition Facts [makes 16 servings]
Calories 205 • Fat 6g • Sodium 162 mg • Carbs 34g • Fiber 3.5g • Sugar 15g • Protein 4g