Pumpkin bread


Pumpkin bread says fall to the nose and belly. It makes the house smell great, warm and cozy. This recipe for pumpkin bread is a comfort food and GAPS treat! Like most things pumpkin, it’ll taste better day after day. Pumpkin bread is something that makes fall warm and cozy, the smell of it in the house fills hearts with fall memories like nothing else. Enjoy some pumpkin bread today!

A picture of pumpkin bread.

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To make pumpkin bread, first, put a block of grass fed butter (1 cup) and a half cup local honey in a mixer and beat until frothy, about 20 minutes.

Add one tablespoon cinnamon, 2 teaspoons nutmeg (freshly grated nutmeg is best), 1 teaspoon ground ginger, 1/4 teaspoon of mace, 1 teaspoon baking soda, 2 teaspoons vanilla, 1 teaspoon almond extract and two cups of packed pumpkin or butternut squash. 

Add 4 eggs and 4 cups of almond flour, alternating one egg, mix thoroughly, one cup flour, mix thoroughly, one egg, mix thoroughly, one cup flour, etc, until blended thoroughly. 

Pour into muffin liners, or a buttered 9 x 13. Bake at 350 degrees for 50 minutes or until cooked thoroughly so the top has browned, cracked and doesn’t jiggle. 

Adding more pumpkin will make this bread more of a brownie. 

This pumpkin bread will disappear fast!

Homemade Pumpkin Bread
A heartwarming, stomach satisfying fall treat.
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Ingredients
  1. One cup grass fed butter
  2. Half cup local honey
  3. One tablespoon cinnamon
  4. 2 teaspoons nutmeg (freshly grated nutmeg is best)
  5. 1 teaspoon ground ginger
  6. 1/4 teaspoon of mace
  7. 1 teaspoon baking soda
  8. 2 teaspoons vanilla
  9. 1 teaspoon almond extract
  10. 2 cups of packed pumpkin or butternut squash
  11. 4 eggs
  12. 4 cups of almond flour
  13. Adding more pumpkin will make this bread more of a brownie.
Instructions
  1. First, put grass fed butter and a half cup local honey in a mixer and beat until frothy, about 20 minutes.
  2. Add one tablespoon cinnamon, 2 teaspoons nutmeg (freshly grated nutmeg is best), 1 teaspoon ground ginger, 1/4 teaspoon of mace, 1 teaspoon baking soda, 2 teaspoons vanilla, 1 teaspoon almond extract and two cups of packed pumpkin or butternut squash.
  3. Add 4 eggs and 4 cups of almond flour, alternating one egg, mix thoroughly, one cup flour, mix thoroughly, one egg, mix thoroughly, one cup flour, etc, until blended thoroughly.
  4. Pour into muffin liners, or a buttered 9 x 13. Bake at 350 degrees for 50 minutes or until cooked thoroughly so the top has browned, cracked and doesn’t jiggle.
  5. Adding more pumpkin will make this bread more of a brownie.
Nourishing Plot https://www.nourishingplot.com/

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. She serves on the GAPS Board of Directors and has recently been named “The GAPS Expert” by Dr. Natasha and will serve teaching other Certified GAPS Practitioners proper use of the GAPS protocol. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

 

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One Response to Pumpkin Bread – GAPS Approved

  1. Elissa Hirsh says:

    I’m doing GAPS, rarely bake, and am concerned about too much almond flour, especially from almonds that have not been soaked/sprouted (phytic acid). This would be ok once, e.g. for Thanksgiving, but could I substitute coconut flour or some other kind of flour or maybe combine flours? Have you tried that? It is so easy to overdo on the nut flours. Thanks, Elissa

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