Thursday, November 3, 2011

Mixed Grain Pumpkin Bread (Low gluten)

It is a wonderful time of year to eat pumpkin bread. I have made lots of variations of this bread through the years. I really liked adding yogurt to the bread, it made it very light. It was a nice moist bread as well. It was nice to use a combination of 4 different grains in it too. I always have room for pumpkin bread. :)

3/4 C kamut
3/4 C spelt
1 C oat flour
1 C quinoa flour
1 T and 1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
2 tsp pumpkin spice
*I grated in 1/2 tsp fresh nutmeg optional
2 eggs
1 C honey
1 1/2 C plain honey
1 1/2 c canned pumpkin
6 T coconut oil or another oil
1 T vanilla


1. Whisk all the dry ingredients in a medium size bowl.

2. In a separate bowl beat the eggs, honey, yogurt, pumpkin, oil and vanilla together. (I did it by hand)

3. Fold the dry ingredients into the wed ingredients. Stir until combined.

4. Pour into greased loaf pans. Makes 3 small or 2 medium size loaves

5. Bake at 350 for about 30-40 min. Watch the bread so it doesn't over cook.

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