I love all things pumpkin. I miss my mother’s pumpkin bread so much. There’s no replacing it. I tried with this version awhile back. I love it, but I’ve been working and working towards getting a texture that reflects more what I want my pumpkin muffins to feel like. Found it. Yes. By accident.
Hosting a clothing swap at my house meant snacks. I have a can of pumpkin. I have almond flour. And now I have my delicious pumpkin bread too (easily transformed into muffins as well). For the occasion, I added chocolate chips. I’ve also tried it with dried cherries, delightful options both of them.
Pumpkin Bread
1/2 cup almond flour
1/2 cup sorghum
2 Tablespoons sweet white rice flour
pinch of salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 Tablespoons honey
3 eggs
1/2 cup canned pumpkin
1/4 cup pecans, chopped
1/2 cup dark chocolate chips, optional
1/2 cup dried cherries, optional
Preheat the oven to 375 and butter a small loaf pan. In a large bowl, blend all of the try ingredients together. In another bowl, beat honey and eggs. Add the pumpkin. Fold the dry ingredients into the wet. If using chocolate and/or cherries, fold in now.
Scoop batter into the prepared loaf pan. Sprinkle the pecans on top. I am particular about this. I like them toasted on top.
Bake for 25-28 minutes, or until a toothpick inserted comes out clean.
Salts Kitchen 