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!