.thanksgiving recipes: breakfast.

Although breakfast isn't usually part of a Thanksgiving menu, I really wanted to share this recipe with you!

This pumpkin loaf is delicious. Everyone who tries it has loved it! It's moist with a delightful crispy, sugary crust. And it's easy! And it's easily adaptable yo be allergy free. This is the first loaf of bread that I have made allergy-free and liked. In fact, I almost cried when I tasted this - I had been that disheartened about my diet. And it's that good!

I plan on making a day or two before Thanksgiving and serving it with scrambled eggs, turkey bacon, and fresh fruit. Yum!

I'll include my adaptations in parentheses that I had to do to make it dairy-free and nutmeg-free (buckwheat-flour and rice flour are naturally gluten-free)
 

Click the read more below for the recipe

Dark and Spicy Pumpkin Loaf

Original Source
 

I had to pause while making this and wonder at the rich brown colors of the ingredients

the different textures of buckwheat flour and rice flour are amazing

Ingredients

• 8 tablespoons butter (I use coconut oil)
• 2 eggs
• 1 cup sugar
• 1/3 cup buckwheat flour
• 3/4 cup rice flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (I can't have nutmeg so I replaced this with 1/4 tsp allspice, 1/4 tsp ground cloves, and dash of ground ginger)
• 1/4 teaspoon salt
• 3/4 cup pumpkin purée
• 1/2 cup raisins (I never add these, but I have added 1/2 cup chopped pecans - delicious!)

Instructions

• Preheat oven to 350 degrees Fahrenheit with rack positioned in lower third of oven
• Line a loaf pan with parchment paper (bottom and sides)
• Combine butter, sugar, and eggs in an electric mixer until mixture has lightened, about two minutes
• Add buckwheat and rice flours, and then remaining ingredients
• Mix until smooth
• Scrape mixture into loaf pan
• Bake the loaf for 40 to 45 minutes, until a toothpick inserted in center comes out clean
• Cool the loaf in the pan for at least two hours
• Remove, slice, and enjoy!

Loaf keeps in refrigerator, wrapped airtight, for up to five days. Or so says the recipe. Ours never stays around that long.