Fall news flash: Pumpkin is not sweet. Pumpkin everything, everywhere is delicious and I get it, we like our pumpkin with cinnamon, sugar, and whip cream! This season, let’s embrace pumpkin for what it truly is, without the marketing team behind pumpkin spice. The humble gourd makes quite a savory cooking ingredient. Used in baking, pumpkin keeps your baked goods moist. For this savory bread loaf, I used turmeric and black pepper for maximum antiinflammatory benefit and paired with pumpkin.
This is great toasted, warm out of the oven with a schmear of grass-fed butter or my easy pumpkin walnut butter. Going the sandwich route, use this bread for a leftover turkey and cranberry sauce.
Savory Turmeric, Pumpkin & Black Pepper Bread
Makes 1 loaf
Ingredients:
¾ cup fine ground almond meal (flour)
1 ½ tsp. ground turmeric
1 tsp. ground black pepper
½ tsp. sea salt
1 tsp. baking soda
1 cup pureed pumpkin (can use can, box, or fresh pumpkin puree)
3 large eggs
1 T. maple syrup
1 T. Bragg’s apple cider vinegar
½ cup pumpkin seeds (not toasted)
Directions:
Preheat oven to 350°F and grease a standard glass loaf pan with coconut oil.
In a mixing bowl, mix together the almond flour, turmeric, pepper, salt, and baking soda.
In a separate bowl, mix together the pumpkin, eggs, and maple syrup. Fold the dry ingredients into the wet ingredients, mix well, then add apple cider vinegar and stir again.
Pour into loaf pan. Sprinkle with generous handful of pumpkin seeds and bake 20-25 minutes. Spread with grass-fed butter or pumpkin walnut butter (recipe below)
Pumpkin Walnut Butter
Ingredients:
1 cup pureed pumpkin
1 cup walnuts
1 tsp. cinnamon
1 pinch nutmeg
1 pinch sea salt
1 tsp. vanilla powder or vanilla extract
2-3 drops vanilla stevia
Directions:
Add all ingredients to food processor. Blend until smooth. Taste ad adjust seasoning to your preference.
Store in fridge 7-10 days.
