My Hubby saw a recipe on social media for Gluten Free Pumpkin Pancakes. We made the pancakes, and we had some leftover pumpkin puree. I decided to be adventurous and seek a recipe that used pumpkin puree. I came across this recipe for flourless pumpkin bread online and decided to modify* it a bit.
Here are the ingredients I used:
• 1 cup creamy almond butter
• 2/3 cup organic pumpkin puree
• 1/2 cup Raw Honey
• 2 eggs
• 1 tsp baking soda
• Pumpkin Pie Spice
* Modifications: I used Raw honey in lieu of sugar, I did not measure the spices, and the original recipe includes cloves (not pumpkin spice).
Instructions I followed:
- Preheated oven to 350°F (325°F convection).
- In a food processor (or blender), add all ingredients.
- Blend on high speed until everything is mixed.
- Pour batter into greased 9 x 5 loaf pan.
- Bake about 40-45 minutes, until done.
- Cool sufficiently on a wire rack before slicing.
My experience: I preheated the oven to 350°F. However, I set it to "convection", so the temperature showing up on the panel was "325". When I made this recipe, our oven decided to act up and I had to reset the temperature about 10 minutes into the baking time. I checked the loaf at 40 minutes, and the toothpick definitely did not come out dry**. I checked it again after 5 minutes, and it was still not ready. After a few minutes, it was finally ready (albeit a little toasty at the corners).
**Toothpick inserted should come out clean.
Extra Bonus: Pumpkin Pancakes
- 1/3 cup pumpkin puree
- 3/4 cup oats
- 1 egg
- 1 tsp ground flax
- 1 tsp baking powder
- a couple of drops of vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- a pinch of salt
- 1/4 cup almond milk (I used homemade almond milk).
Hint: Blend the wet ingredients first. Add the dry ingredients slowly, until you reach the desired consistency of pancake batter. I used oat flakes. You might wish to experiment with variations & quantities until you get it just right for you and yours.
Even with all of this weirdness, the Pumpkin Loaf was DELICIOUSLY moist and absolutely WONDERFUL!
Pancake recipe: What Really Happened
I added all the ingredients into the nutribullet (next time, I will use the food processor) and the mixture was much too thick. I then added a 2nd batch of ingredients (without the oatmeal). It was still very thick, but workable.