Pumpkin Bread {almost cake}-SCD/Gluten Free

By coffeycake

Ingredients

• 1 cup of pumpkin puree* (homemade or canned)
• 1 cup of honey (or other sweetener; I like maple syrup but stick with honey if you’re following SCD)
• 2 eggs
• 3/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon of ginger
• 2 cups of almond flour
• 1/2 cup of walnuts & raisins (optional)

Details

Servings 1
Adapted from comfybelly.com

Preparation

Step 1

* Pumpkin Puree
1.Slice the pumpkin (or other squash) in half (from stem to bottom), take out the seeds (and make toasted seeds).
2.Roast the pumpkin for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
3.Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.


Method
1.Preheat your oven to 350 degrees F.
2.Combine all the ingredients (in the order listed) in a bowl and blend well.
3.Bake in a bread pan (I used a Pyrex glass dish, 5 inches x 9 inches) for 60 minutes or until the outside is very brown. The darker you go, the better it tastes (in my opinion). It might take a longer or a shorter amount of time depending on how moist your pumpkin puree is. When it’s done, a toothpick inserted in the middle will come out clean.