pumkin, apple and spice bread

pumkin, apple and spice bread

I am constantly striving to develop new and better grain free bread recipes. In honour of the season I tried using pumpkin puree in this most recent bread edition. I find that it acts as a good binder while adding moisture.  It also happens to taste pretty good!

I enjoyed this loaf on its own as well as toasted with some generous slatherings of apple butter… mmmm…

Harvest Loaf

5 eggs
1/2 can pumpkin (note: smaller can of pumpkin used. I estimate this to be about 1 cup total)
1 tbsp honey
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla

3/4 cup almond meal
1/4 cup flax meal
1 teaspoon baking soda
1 Tbsp cinnamon
1 teaspoon nutmeg

1/4 cup raisins/dried fruit
1 apple – peeled, cored, diced

In a medium bowl mix together the first 5 ingredients well.
In a larger bowl combine the following 5 dry ingredients.
Add the wet mixture to the dry and mix well.
Stir in the raisins and the diced apple.

Bake in 9×4 pan at 350F for 45 minutes.