Sunday, November 13, 2011

Grain Free Orange Pumpkin Bread

 Grain free, gluten free (of course), and dairy free!  I am pleased with this fresh take on pumpkin bread!  I love the pumpkin pie flavor common in fall time baked goods, but I have grown a little tired of it.  Pumpkin has a slightly sweet, mild flavor of its own that I've come to enjoy.  Roast it with some honey and palm sugar, topped with a yogurt sauce and you have a common Afghan side dish.  Cut it into chunks and stew it with black beans and enjoy a classic Puerto Rican meal.

The orange juice in this recipe is key, and I think I may try it again with some orange zest for even more flavor.  I was inspired by a recipe for grain free pumpkin bread at SeriousEats.  I nixed the spices and reduced the oil by half.  The bread is very moist and I think could probably be baked with three eggs instead of four and possibly no oil.

Try my Gluten Free Coconut Flour Muffins if you have some coconut flour in your pantry, and of course, Elana's Pantry posted a delicious looking recipe for Paleo Pumpkin Bread.  Comfy Belly posted a Pumpkin Bread recipe that uses walnuts and raisins, which I can't wait to try.  Plus, I love the dogs in her pictures! 

Grain Free Orange Pumpkin Bread

3 C blanched almond flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 eggs
1/2 C grapeseed oil
1/2 C pure orange juice
1 C honey
1/2 C coconut palm sugar
1 C organic pure pumpkin

Preheat the oven to 350 and grease a mini loaf pan baking dish.  This is a double batch, so I cooked the other half of the batter in a normal loaf pan and baked the bread 15-20 minutes longer.  You can also make muffins with this batter, in which case they will bake around 20-25 minutes.

Whisk together the eggs, grapeseed oil, orange juice, honey, palm sugar and pumpkin
Mix in the almond flour, salt and baking soda
Mix well and using a 1 C measuring cup, pour into the mini loaf pan baking dish, using one cup per mini loaf.
Bake 30-40 minutes until the tops are golden brown and the center has set.  The mini loaves will dip a bit in the center because this a dense batter.
Cool 45 minutes and gently remove from the baking dish
Slice and serve

1 comment:

Nicole @ Special Diet Creations said...

I've been on an orange-and-pumpkin kick lately. This looks great! Such an unbeatable combination.