16.9.2016 | 19:23
Okay, so maybe it’s a little early for pumpkin…. And, it’s a little early for Thanksgiving here in the States.
I tested out this tasty variation on pumpkin bread recently, just because Diane and I like pumpkin pretty much any time of year.
Yes, the annual commercial pumpkin craze has started — with Starbucks’ and Dunkin’ Donuts’ yearly boxing match and many other retailers touting this or that pumpkin treat. Though we haven’t received our Trader Joe’s “Fearless Flyer” featuring all the pumpkin products yet. (Slackers.)
Since Diane and I are putting together our gluten program, I want to have plenty of delicious options for our participants, and yes, this recipe will be included, in time for Thanksgiving.
In fact, add some turkey (or Tofurkey or other vegetarian preferences), some mashed potatoes, a couple of green vegetables, stuffing/dressing (depending on where in the US you live), and you’ve got your holiday dinner!
If your traditions don’t include chocolate, you can substitute walnuts or pecans instead. If you don’t like cranberries, raisins or currents make a nice alternative. Ground flax seeds also work as an egg substitute (for my vegan friends), and butter works just as well as the coconut oil.
The important piece is the — you guessed it! — pumpkin!
Cranberry Chocolate Chip Pumpkin Bread
1 cup pumpkin puree
1 ½ cups gluten-free flour
2 eggs or 2 Tbsp sunflower lecithin as substitute
¼ cup coconut oil, melted
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp Himalayan/sea salt
1 tsp baking soda
½ tsp baking powder
½ cup chocolate chips
½ cup unsweetened, dried cranberries
1-2 Tbsp honey for sweetener, if desired
Preheat oven to 350°F. Combine all ingredients except chocolate chips and cranberries in a mixing bowl and stir or blend until smooth. Add chocolate and cranberries and stir until evenly spread through mixture.
Pour batter into a greased 4” x 9” bread pan or pan lined with parchment paper. Bake for 50-60 minutes or until an inserted toothpick comes out clean. Allow to cool and then store in refrigerator. Keeps for at least 7 days and slices may be warmed in the oven when ready to eat.