For dessert on pumpkin carving night, I stuck with the theme and made some flourless pumpkin bread.
Since Elana’s Pantry is my go-to site for gluten-free baking, I headed on over to her website and looked up a recipe for a sweet almond flour bread. I came across her recipe for Banana Bread which seemed perfect so I substituted bananas for fresh roasted pumpkin which worked out well. I also added a little pumpkin pie spice and some loose earl grey tea. The bread was a crowd pleaser but I think next time I might opt to make it a tad bit sweeter. Here’s the recipe adapted from Elana’s Pantry Banana Bread…
3 cups blanched almond flour
½ teaspoon sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup grapeseed oil
3 eggs, whisked
1 tablespoon vanilla extract
1 cup mashed fresh roasted pumpkin
To cook pumpkin, cut in half and remove seeds and stringy insides. Lay pumpkin face down in a pyrex and fill with about 1/4 inch of water. Bake in the oven at 350 degrees for about 45 minutes. For detailed instructions, see Elana’s Pantry.
In two separate bowls, mix together dry ingredients and wet ingredients. Pour wet ingredients into dry and mix well. Place the batter into a loaf pan and bake at 350 degrees for 40 minutes. Let cool and serve.