This nut bread is made gluten-free by substituting quinoa (soaked overnight, drained, and processed) for flour. Using grated fresh pumpkin is convenient, as there’s no need to precook and process a pumpkin or buy it canned. Grate the leftover uncooked pumpkin and add to pasta dishes; it cooks in no time, but adds color and nutrition.
Serves 8 or so.
- 1 c. grated raw pumpkin (or butternut squash)
- 1/2 c. olive oil (or coconut oil)
- 2 eggs
- 1 c. almond meal (or 2/3 c. whole almonds, ground into meal in blender or processor)
- 1/2 c. brown sugar (or palm sugar)
- 2/3 c. quinoa (Or substitute all-purpose flour *)
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/8 tsp. clove
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. chopped pecans (or walnuts), divided (half is for topping)
1. Soak quinoa overnight. Drain well before using, processing finely before adding to remaining ingredients. Use: > 2/3 c. quinoa
2. Line an 8 or 9-inch loaf pan with parchment; oil lightly. Preheat oven to 350 degrees.
2. Prepare grated raw pumpkin by cutting off a chunk of baking pumpkin (or butternut squash). Carefully slice peel off, then grate enough to equal one cup, fairly packed. To a bowl, add the ingredients in this order: > 1 c. grated raw pumpkin (peel removed before grating) > 1/2 c. olive oil > 2 eggs > 1 c. almond meal > 1/2 c. brown sugar > 2 tsp. cinnamon > 1 tsp. ginger > 1/2 tsp. nutmeg > 1/8 tsp. clove > 1 tsp. baking soda > 1/2 tsp. salt > 1/2 c. chopped pecans (reserve other half for top of nut bread)
3. Stir ingredients just until blended. Spread the batter into the prepared loaf pan and top with the extra pecans. Bake at 350 degrees for 55 minutes or so, until toothpick comes out dry. Let set for 15 minutes or so, then run knife along edges and remove from pan and serve.