Healthy Pumpkin Bread

When I bake, I often consider who I'm baking for.  Does that person have a food intolerance? Are they diabetic? Does this person have a specific dietary need?  


Of course, I want as many people to enjoy it, especially if it's healthy.  Often many are skeptical that it will taste good but part of the fun for me is to create something that is both tasty and healthy.  

As with all of my recipes, I always opt for fresh and organic ingredients as much as possible.  This recipe is a gluten free, vegan and sugarless take on the traditional pumpkin bread.  The taste embodies the flavors of the season and I encourage you all to try baking it.  Enjoy!


Healthy Pumpkin Bread

2 cups of millet flour (or another whole grain flour)
2 cups of pumpkin puree (fresh or in a container)
1/4 cup of apple sauce (unsweetened)
1/2 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup of raw agave nectar or stevia (not reb-a stevia)
4 tablespoons of unrefined coconut oil
1 cup of pecans, coarsely chopped

Preheat oven to 350 degrees.  Grease bread pan or 3 x 9 pan with 1 tsp. of coconut oil.  Pour mixture into pan and bake for 1 hour.  

Is my pumpkin bread done?

Pierce fork or knife in center of bread.  If fork or knife comes out clean, the bread is done. Cook another 15 minutes and test again.






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