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You are going to love this grain free pumpkin nut bread! Making allergy free food choices has become almost automatic for me most of the time. I know what I need to buy at the grocery store. I know what meals I need to cook.
Grain Free Pumpkin Nut Bread
This grain free pumpkin nut bread is a delicious allergy friendly option. The one area I still struggle with is finding things that are allergy friendly for everyone in the house to snack on. Sarah cannot have gluten and I’m paleo and there are times we really want something allergy friendly. Yes, we can grab fresh fruit and vegetables. Yes, we can grab a handful of nuts or pumpkin seeds. What we really want is something that reminds us of the comfort foods we used to eat. We want pumpkin bread or cheesecake.
While I can’t help you with the cheesecake (yet), I can help you with the pumpkin bread. This Grain Free Pumpkin Nut Bread is surprisingly similar to the pumpkin bread I have enjoyed in the past. The nuts are totally optional so if nuts are an allergy, leave them out. Depending on your preferences, you can add in some healthy soy-free dark chocolate chips instead of the nuts.
Grain free pumpkin nut bread with MELT
I created this Grain Free Pumpkin Nut Bread using MELT® Organic spread. If you haven’t heard of MELT Organic spread yet, let me tell you more. MELT Organic is a lactose-free, soy free buttery spread. It’s organic and non-GMO verified. It’s even Fair Trade!
If you’re following the Weight Watchers plan, it’s 3 PointsPlus per serving. It features Virgin Coconut Oil and is a great option for those who are looking for a lactose-free option that is also soy-free. Best of all, you use it the same way you would use butter. It’s made from the Perfect Blend of “good fats” like Virgin Coconut and Flax Seed oils
Is canned pumpkin gluten free?
Yes, canned pumpkin should be gluten free. It generally contains only pumpkin. Canned pumpkin isn’t the same as pumpkin pie filling which may contain additives. Be sure to check the label on the specific brand that you buy to be sure. If you’re concerned, buy organic canned pumpkin.
How do you know when pumpkin bread is done?
You can insert a butter knife or a toothpick into the center of this grain free pumpkin nut bread. If it’s done cooking, it will come out clean. If you still see batter on it, return it to the oven and cook it longer. I generally try 5 more minutes each time. It’s done once the knife comes out clean.
Can you freeze pumpkin bread?
Yes, you can freeze this grain free pumpkin nut bread. I wouldn’t freeze the entire loaf. Slice it into individual serving sizes. Then, put each slice of bread into a sandwich size freezer bag and seal. It should stay good in the freezer for several months. And, when you want a piece, just take it out and defrost. Or, you can heat it for a few seconds in the microwave to warm it up. And then, add MELT Organic to the top.
What should I serve on pumpkin bread?
I love the taste and the flavor that MELT Organic ads to my food. Most of all, I love the healthy reasons to use it. It comes and Rich & Creamy (which I used in this recipe) as well as Honey and Chocolate flavors. I haven’t tried the Chocolate flavor yet but I can tell you that my son enjoys the Honey flavor on his English muffin in the morning. If you’re looking for a delicious spread, this is it. If you’re not lactose intolerant, try making your own honey butter. Get the recipe here.
Find MELT Organic in a store near you. For my local readers, I buy it at Shaws. If you cannot find this at your local store, you can use another dairy free spread. Just be sure to check the ingredients.
MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate. It makes this grain free pumpkin nut bread even more delicious!
This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine. Why not try this gluten free bread recipe.
- 1 cup homemade pumpkin puree
- 4 eggs
- 1/3 cup Vermont maple syrup
- 1/4 cup MELT Organic spread
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/4 cup tapioca flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup chopped nuts of your choice
- Preheat the oven to 350F.
- Line a small loaf pan with parchment paper.
- Mix the pumpkin, eggs, maple syrup & MELT Organic.
- Sift in the salt, spices, flours, baking soda and baking powder.
- Mix thoroughly.
- Add the nuts and mix.
- Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.
Be sure to use pumpkin puree and not pumpkin pie filling.
Amount Per Serving: Calories: 212 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 93mg Sodium: 332mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 8g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.