Tuesday, November 4, 2014

.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

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

  • 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!)
  • 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.

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