Pumpkin Bread- SCD/Gluten Free

By coffeycake

Ingredients

• 1/2 1/2 1/2 cup of pumpkin puree* (canned or fresh; butternut squash is my favorite)
• 1/2 1/2 1/2 cup of honey (or other sweetener; I used maple syrup)
• 2 2 2 eggs
• 3/4 3/4 3/4 teaspoon of baking soda
• 1/2 1/2 1/2 teaspoon of salt
• 1/2 1/2 1/2 teaspoon nutmeg
• 1/2 1/2 1/2 teaspoon cinnamon
• 1/2 1/2 1/2 teaspoon cloves
• 1/2 1/2 1/2 teaspoon of ginger
• 2 2 2 cups of almond flour
• 1/2 1/2 1/2 cup of walnuts & raisins (optional)
• Pumpkin Puree
• 1 1 to .Slice the pumpkin (or other squash, butternut squash is the sweetest, in my opinion) in half (from stem to bottom), take out the seeds (and make toasted seeds).
• 3 3 3 .Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.

Details

Servings 1
Adapted from comfybelly.com

Preparation

Step 1

Method
1.Preheat your oven to 350 degrees F.
2.Combine all the dry ingredients in a bowl, blend well, and then add the wet ingredients and blend well.
3.Bake in a bread pan (I used a Pyrex glass dish, 5 inches x 9 inches) for 45 minutes or until the outside is brown. When it’s done, a toothpick inserted in the middle will come out clean.