Organic Pumpkin Bread (Wheat and Gluten Free)
Don’t be afraid to vary the kind of flour used in some recipes. This is my mother’s original pumpkin bread recipe, which I traditionally make around Thanksgiving and Christmas. Since I am trying to reduce inflammation in my body – I am eliminating wheat from my diet. The original recipe called for 3 cups of plain white flour. I substituted half oat and half spelt flour. I was amazed at the taste of the pumpkin bread – and I do not miss the wheat! I was able to find all organic ingredients too. However you can easily use plain white flour and regular ingredients if you cannot find the organic ones.
This recipe will fill 2 regular loaf pans. However, I like to make the mini loaves and give as gifts. The recipe will make around 8 mini loaves, depending on the size of the little pans.
Sift together in large bowl these dry ingredients:
- 1 ¾ cup organic oat flour
- 1 ¾ cup organic spelt flour
- 2 teaspoons baking soda
- 2 Tablespoons cinnamon
- 1 ½ teaspoons nutmeg
- ½ teaspoon cloves
In another bowl mix these ingredients:
- 3 cups organic sugar
- 1 cup olive oil
- 4 organic eggs (slightly beaten)
- 1 can organic pumpkin (or 2 cups frozen puree)
Add to liquid mixture:
- 2/3 cup water
- 1 teaspoon vanilla
- 1 cup chopped pecans or walnuts
- 1 cup chopped dates
Now add liquid ingredients to the dry ingredients. Stir until well blended.
Bake at 350 degrees. The large loaves will take 50-60 minutes. The mini loaves will need at around 25-30 minutes. Bread is done when a clean toothpick insert in the middle comes out without batter on it.
Tara Cooks 