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Pumpkin Spice Bread

Posted Nov 17 2010 8:14pm
There are so many wonderful things about canned pumpkin- I don’t know where to start! My favorite feature isn’t the taste or even the color, but the texture and the flavor this gives to anything you add it to. Canned pumpkin is so easy and versatile. I like baking my own pumpkin, but pumpkin in any form or fashion is good with me! I even like to keep them on the counter as decoration and they’re kept outside my door all year round as pretty decoration. Pumpkins are also a nutritional powerhouse ! They’re full of Vitamin A in the form of beta-carotene and are a good source of fiber and are low in sugar. They’re also a healthy fruit for diabetics who are concerned with sugar intake.
I like Farmer’s Market Organic canned pumpkin:
Pumpkin doesn’t have to be boring either. It can come in the yummy form of breads, muffins, cookies and even smoothies!Recently I decided to use it in a new bread recipe I wanted to try. If you avoid gluten and eggs, this bread is for you! Pumpkin is a nice alternative to eggs and is much denser but very rich in taste.This recipe also  features Quinoa, which is an amazing food all on its own. Quinoa is an ancient Incan grain and the best source of protein, fiber and healthy fats of all grains. In fact, DID YOU KNOW? Quinoa is thought of as a grain, but is actually a seed, not a grain. It does resemble grains in its nutritional components, texture, taste and its cooking use. However, unlike many grains like wheat, rye, and barley,  Quinoa is gluten-free and a commonly used ingredient for those avoiding the allergen gluten because it is a complete protein source, featuring all needed amino acids.If you’re looking for a healthy breakfast alternative to oatmeal, you can buy these easy-to-use Quinoa flakes, which can be cooked just like oatmeal in a bowl with double the amount of water, or left in the fridge overnight to soak in the ingredients and serve it cold. I buy these Quinoa flakes which are easy to afford, use and find. They’re gluten-free, organic and offer a great twist on breakfast bread.If you would like to find Quinoa, check your local health supermarket. I bought mine at Whole Foods, for around $5. The box last a long time, and I like to alternate this breakfast bread with an oat version for gluten-free variety:)
1/2 cup Quinoa flakes 2 tbsp.  water 1/4 cup almond milk 1/2 cup canned pumpkin 1 tsp. cinnamon 1 tsp. ginger 2 tbsp. raisins ( or you can use dried blueberries, which I like use. I use Eden’s Organic dried blueberries ) 2 tsp. agave nectar or Stevia 1. Combine the quinoa, cinnamon, ginger and raisins in one bowl. Set aside.2. In a separate bowl, combine the almond milk, water and pumpkin. Stir well and mix with the quinoa flake mixture. This will be very thick!3. Bake for 25 minutes at 375 in a small loaf pan or two muffin cups. You can also make this in 4 mini muffin cups.4. Remove and let cool for 10 minutes before handling and serve warm or refrigerate for up to 3 days.
*Note, this will be very heavy and dense so handle with care! It’s filling, tasty and nutritious! Try this super-food treat for a healthy new breakfast spin!
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