Sprout & Pea

For dessert on pump­kin carv­ing night, I stuck with the theme and made some flour­less pump­kin bread.

Since Elana’s Pantry is my go-​​to site for gluten-​​free bak­ing, I headed on over to her web­site and looked up a recipe for a sweet almond flour bread.  I came across her recipe for Banana Bread which seemed per­fect so I sub­sti­tuted bananas for fresh roasted pump­kin which worked out well.  I also added a lit­tle pump­kin pie spice and some loose earl grey tea.  The bread was a crowd pleaser but I think next time I might opt to make it a tad bit sweeter.  Here’s the recipe adapted from Elana’s Pantry Banana Bread…

3 cups blanched almond flour
½ tea­spoon sea salt
1 tea­spoon bak­ing soda
¼ cup agave nec­tar
¼ cup grape­seed oil
3 eggs, whisked
1 table­spoon vanilla extract
1 cup mashed fresh roasted pumpkin

To cook pump­kin, cut in half and remove seeds and stringy insides. Lay pump­kin face down in a pyrex and fill with about 1/​4 inch of water. Bake in the oven at 350 degrees for about 45 min­utes. For detailed instruc­tions, see Elana’s Pantry.

In two sep­a­rate bowls, mix together dry ingre­di­ents and wet ingre­di­ents. Pour wet ingre­di­ents into dry and mix well.  Place the bat­ter into a loaf pan and bake at 350 degrees for 40 min­utes.  Let cool and serve.