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{Recipe} Grain-Free Pumpkin Bread

Pumpkin bread is one of my favorite fall treats!

Every year for the last several years, I’ve made a particular recipe for Pumpkin Bread that I found in a Southern Living recipe book (with a few of my own tweaks). It’s always been a hit at home as well as among my friends! This year, I decided to attempt a grain-free (and therefore gluten-free), lower sugar version. I was pleasantly surprised that it turned out incredibly delicious and was very easy to make!

Here is a slice I enjoyed with a hot cup of coffee. It was perfectly moist and tasty! 🙂

pumpkin bread slice

If you’d like to try your hand at this recipe, here is how I made it….

Grain-Free Pumpkin Bread Recipe (makes 2 loaves)

  • 3 1/3 cups of almond flour
  • 1 1/4 – 1 1/2 cups of Truvia for baking (depending on how sweet you want your bread – I went with 1 1/2 cups because I have a major sweet tooth! If you use something besides Truvia, it needs to be equivalent to 3 cups of sugar.)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 8 oz. all natural, no added sugar apple sauce
  • 2/3 cup water
  • 4 large eggs
  • 1 15 oz can of pure, preferably organic, pumpkin puree (not pumpkin pie filling – needs to be 100% pumpkin)

Directions: Preheat oven to 350 degrees. Place all dry ingredients in a bowl and stir until incorporated. Combine all wet ingredients until smooth. Pour wet ingredients into dry ingredients and stir together until well incorporated. Divide batter into 2 large (9×5), greased loaf pans.

Bake at 350 degrees for 65 minutes or until wooden pick inserted into the center comes out clean. Cool in pans on wire rack for at least 10-15 minutes. Remove loaves from pans and cool completely on wire rack.

Slice each loaf into 10-12 slices. 1 slice equals 1 serving. Serve cold or warm. To warm, heat a slice in the microwave for 10-15 seconds. Enjoy!

The Finished Loaves

p.s. This recipe freezes well, so I froze one loaf for later. 🙂

p.p.s. If you’d like your own copy, sign up below to receive a printable version of this recipe! Check your spam/junk folder to confirm your subscription. 🙂

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{RECIPE} Super Easy Pumpkin Turkey Chili

I love autumn….. and pumpkin turkey chili!

This is the time of year to get excited about the cooler weather, football season, beautiful changing leaves, and ALL THINGS PUMPKIN!

I was going through some old recipes recently and came across this beanless Pumpkin Turkey Chili recipe that I picked up at the grocery store a few years back. I never made it and honestly had forgotten about it.

I searched the pantry and refrigerator and had most of the ingredients. I changed the recipe slightly to fit my own preferences and had my grocery-shopping husband, David (yeah… he grocery shops! #winning), pick up the couple of items we needed. Last night, David threw this lovely recipe together (yep, he cooks too!), and we enjoyed this super quick and easy Pumpkin Turkey Chili.

It was surprisingly delicious! The pumpkin thickens it up nicely without the beans, so I really didn’t miss them at all. It gets 2 thumbs up from us!! It’s perfect for a lazy weekend day or for serving at a game day party. Enjoy!

pumpkin turkey chili fb

Pumpkin Turkey Chili

Ingredients:
  • 1 Tbsp Olive Oil
  • 1 cup chopped onion
  • 1 cup green bell pepper chopped
  • 1 clove of minced garlic
  • 1 lb. ground turkey
  • 1 14.5 oz can of diced tomatoes
  • 1 15 oz can of pumpkin puree
  • 2 Tbsp chili powder
  • 1/2 tsp ground black pepper
  • Dash of salt
  • Dash of crushed red pepper (optional but delicious if you like spicy things!)
Instructions:

Heat the oil in a large skillet over medium heat. Saute’ the onion, bell pepper, and garlic until tender. Stir in the turkey and cook until browned. Pour mixture into a soup pan or crock pot. Mix in tomatoes and pumpkin. Season with the remaining spices. Cover and simmer for 10-15 minutes OR cook in the crockpot on low for 4-5 hours.
Serves up to 6 people. Feel free to double the recipe for a larger crowd.

Once you make it, let me know what you think over on my facebook page!

 

~Jill