Sunday, October 09, 2011

Gluten Free PUmpkin Bread...with ACORN!

What says fall more than pumpkin bread?

I advise NOT to get the pureed junk in a can, because the cans can leach BPA and other nasty stuff. Plus, with the zillions of pumpkins around, why not get your own?

Make sure to get a smaller "sugar" pumpkin.  Organic if possible, although pumpkins don't usually need pesticide.  However, using an organic pumpkin from a friend's farm yielded a orangey-er bread than a non-organic, just sayin'.

I'm really into the health benefits of diversifying your diet and wildcrafting.  If you can get your hands on some acorn flour (it has to be leached to remove the bitter tannins) or you can buy it at the Korean grocery.  Here's my recipe for double loaves (or one flat sheet cake pan) of yummy pumpkin bread (as lon gas you're baking, it's more enviro to bake more):

 cups Bob's Red Mill GF flour
2 teaspoon baking soda
½ teaspoons ginger

½  cup acorn flour
½ tsp nutmeg (fresh ground is best)

¼ tsp cloves
½ tsp cinnamon
½  teaspoon salt
½ cup chopped walnuts
½ raisins
2/3 cup extra virgin olive oil
1 cup pure maple syrup or honey (more to taste depending on pumpkin's sweetness)
4 organic eggs
3 cups pumpkin or squash (reshly steamed and mashed)
2 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Oil a loaf pans and then lightly dust with flour.
In a bowl combine the flour, baking soda, pumpkin pie spice, and salt. Mix with a wire whisk. Then, stir in the pecans.

In a separate bowl combine the oil, maple syrup, honey eggs, pumpkin, and vanilla. Mix well with a wire whisk.
Stir the wet ingredients into the dry ingredients. Do not over mix.
Pour into loaf pan and bake 30 - 45 mins or until knife comes out clean.
Let cool about 15 minutes before slicing and serving.  ENJOY!!

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