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Monday, October 3, 2011

Pumpkin Tea Loaf


Just in time for October! This Pumpkin Tea Loaf recipe will infuse your kitchen with delicious aromas, while also nourishing you with many of the joyous ingredients of fall. And boy does it ever feel like fall out there (well, at least here in Ontario). Best of all, this loaf is gluten-free!

Enjoy!
PUMPKIN TEA LOAF

Ingredients:
1/2 cup unadulterated maple syrup or Yacon syrup
1 cup unsweetened applesauce
2 cups pumpkin flesh, mashed (you can use canned, just be sure it's unsweetened)
1/3 cup unsulfured molasses
2/3 cup coconut oil
3 organic whole eggs
1/3 cup kefir
3 2/3 cups almond flour (this makes the loaf gluten-free!)
1 1/2 tsp organic baking powder
2 tsp baking soda
2 teaspoons cinnamon (I used an organic variety that tastes beautiful)
1 tsp ground nutmeg  (I went a little heavier on this because I love nutmeg)
1 tsp cloves
1/2 tsp celtic sea salt
1/2 teaspoon fresh ground black pepper (yes!)
2 tsp good quality vanilla
1 cup chopped raw walnuts
1 cup raisins (optional - I left them out and the loaf was delish)

Method:
Preheat oven to 350 degrees F.  Prepare loaf pan by coating lightly with a bit of coconut oil and dusting with almond flour.  This helps the loaf come out.  You can bake one large loaf or two small ones.

At medium speed, combine and beat together the first 7 ingredients.

In a medium prep bowl combine all remaining ingredients and mix well.

In small batches add dry ingredients to wet in mixer and mix until just combined.  If your mixture looks too wet add another 1/2 cup almond flour and mix again.

Fold into prepared loaf pan and bake for one hour or until toothpick inserted in middle comes out clean.  I had to add 10 minutes to my baking time because it is a hefty loaf.  

The smell is delicious.




8 comments:

  1. Can I make this with something other than almond flour? I have an almond allergy but would love to make this.

    ReplyDelete
  2. Thank you, Tosca! I think I may make this for Thanksgiving this weekend!

    I am a new follower of your blog. I have two of your Eat Clean books and LOVE them. I am from Toronto, Ontario and blog my fitness and food adventures over at www.theathletarian.com! Feel free to stop by anytime :)

    ReplyDelete
  3. Hi barklesswagmore,
    You can use another flour of your liking instead of almond flour. Try a gluten-free flour that is almond free or a whole-wheat variety.
    Enjoy!

    ReplyDelete
  4. Hello there, What about a substitution for the coconut oil? Ive tried finding it here in Panama (central america), to no avail.. Ive read any other oil can be substituted in emergencies?? :).. thanks..in advance..
    Sol

    ReplyDelete
  5. Hi SBW,
    Try using unsalted butter instead. Enjoy!

    ReplyDelete
  6. Thanks a bunch, I'm looking forward to trying this out this weekend.

    ReplyDelete
  7. Well, this post would be of great help to anyone who would come to read this one. Thanks a lot for sharing your thoughts. Damiana

    ReplyDelete
  8. It feels good to find such an interesting topic on the internet like this one nowadays. I was greatly interested with what you have shared and posted with us. Thanks for this anyway.Herbal Incense

    ReplyDelete



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