Kitchen Experiment – Gluten-Free Pumpkin Pecan Bread

Have you ever been really excited to find a recipe that you just knew was going to be delicious? Well, this was one of those recipes. I can never follow a recipe without making some slight changes but since doing the Alcat diet, I have no choice but to make substitutions when needed. The problem of late is that I am often not just making one recipe but several all at once because when I am “in” the kitchen, I am “in” for hours.  So, I had some frozen pumpkin from last fall and decided I should use up.  Here is the recipe that I followed…

1/2 c. non-hydrogenated margarine, Earth Balance or another similar brand

1/2 c. agave nectar

1/4 c. date sugar

2 large eggs

1 1/3 c. pumpkin puree

1 tsp. orange flavor

1 1/2 c. oat flour

1 tsp. baking powder

2 Tbs. arrowroot powder

1 tsp. xanthan gum

1/2 tsp. cloves

1 tsp. cinnamon

1/4 tsp. sea salt

3/4 c. pecans, chopped

Preheat oven to 350 degrees F. Prepare baking pan with non-baking spray.

In a large bowl, cream the butter, agave, date sugar, eggs, pumpkin and orange flavor.

In a separate bowl, whisk flour, baking powder, spices, sea salt and pecans.

Fold wet ingredients into the dry ingredients. Transfer mixture to the prepared loaf pan.

Bake 1 hour or until toothpick inserted in the center comes out clean.

 

So, I followed the directions, made my substitutions, was careful to write down the changes that I made and stuck it in the oven and moved on to the next recipe I was making.  About 10 minutes later, all of a sudden I realized I forgot to add the baking powder!! Oh no, too late to take it out and change it, so I had to just let it cook.  Here it is…

pumpkin oat breadSo, as you can see, it is a little flat!  Oh well, the flavor is delicious!  I can’t wait to make it again with the baking powder!

 

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About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi