Sunday, October 7, 2012

Pumpkin Oat Bread

The first snow fall of the season called for some baking. Pumpkin baking :) And there's nothing quite like the smell of pumpkin bread in the oven when it's overcast and 35° outside.

 

This bread had a very nice consistency and the flavors went beautifully together. 

Pumpkin Oat Bread

1/2 can (about 3/4 cup) pumpkin puree
1/3 cup applesause (organic, unsweetened)
2 eggs
1 3/4 cup oats, ground
1/4 cup almond flour
1 tsp ground flaxseed
Dash of sea salt
Heavy dash of cinnamon
Pinch of nutmeg
Dash of nutmeg
Dash of cardamon
1/2 tsp baking soda
1 tsp baking powder
2 dates, chopped
5-6 walnuts, crumbled
1/4 cup grapeseed oil

Method:

In a large bowl, whip the pumpkin puree, applesauce and eggs together until well blended. In a medium bowl, combine the flours, flaxseed, salt, cinnamon, nutmeg, cardamon, baking soda and baking powder and sift a bit. Add the dry ingredients to the wet. Fold in the dates, walnuts and oil and blend thoroughly.

Bake at 350° for about 35-40 minutes or until a toothpick comes out clean.



Mmm... delicious.

Enjoy (perhaps with some acorn squash soup...or coffee in the morning...;))

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