I have several friends who are gluten intolerant. And, I have a handful of friends with Celiac's Disease. Then I have friends and family who want to cut out some of the gluten in their diets. That's why I created this pumpkin fig date nut bread. It's something that I can share with those aforementioned folks and even if you do eat gluten, you'll never know it's missing from this recipe!
What I love about this bread are several things. First of all, it's pretty easy and straightforward to make. Two bowls. Wet ingredients. Dry ingredients. Blend together. Bake in a bread pan. That's about it. No really special equipment other than your elbow grease when whisking. Sure you can use a hand mixer or even pull out the big ol' Kitchen Aid stand mixer, but I figure I'll burn a few more calories by giving my arm a workout. Honestly, these 'little' things we do every day to 'exercise' more do add up. From climbing steps, parking a few paces further from the entrance to the store to cooking, and, yes, whisking. You're burning a few more calories.
This bread is dense. But, it's not 'heavy'. This bread is 'sweet' But it's not overly gooey sweet. This bread has rich beautiful hues and varying texturing. I also love the fig topping. By swirling it around in the batter, it created a 'crater' effect making the top a tad bit crunchy. Love eating it with a slathering of whipped cream cheese, too! xoxo ~ally
Ingredients
- Preheat oven to 350
- 2 eggs, beaten
- ½ cup sugar
- 1 Tbl. vanilla
- 1/3 cup oil, coconut
- 1 (15 oz.) can pumpkin puree
- 1 ½ cups white rice flour
- 1 Tbl. baking powder
- ½ tsp. baking soda
- 1/8 tsp. sea salt
- ½ cup Dole Sunshine dates, chopped
- ¾ cup walnuts, chopped
- 2 Tbl. fig jam, put in small glass bowl and microwave on high for 20 seconds
Instructions
Notes
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