Pumpkin Bread

2 cups garbanzo bean flour
1 tsp ground cinnamon
½ tsp salt
2 tsp baking powder
1 tsp baking soda
¼ cup sunflower oil
¼ tsp stevia powder
1/3 cup honey (or ½ cup agave nectar)
½ cup unsweetened applesauce
2 egg substitutes
¾ cup canned organic pumpkin
½ cup pecans (or walnuts), chopped
1 cup raisins

Preheat oven to 350. In a medium size bowl, combine all dry ingredients and mix well. Set aside. In a large mixing bowl, mix together the oil and honey until well blended. Add the applesauce and eggs alternately. When they are well blended add the pumpkin. Add the dry ingredients to the wet and mix on low speed until well blended. Fold in the nuts and raisins. Pour into a greased and floured bread pan. Bake at 350Ëš for about 1 hour. Time can vary depending on oven, so start checking around 40 minutes. To check bread for doneness, insert a toothpick into middle – if it comes out clean the bread is done. Cool on wire rack for about 10 minutes, then remove from the pan and continue cooling.

I use cooked and mashed butternut squash in place of the pumpkin. I bake until soft, then mix in a little ghee and cinnamon and sometimes honey, to taste. Then I mash. You can make a big batch of this and freeze for future use.

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