Pumpkin Blueberry Bread
And now…my recipe for pumpkin bread that I am still in process of perfecting! I tried it without eggs and without gluten flour initially, but missed the creamy smooth texture (even though I had flax as a binder), so I added the eggs back in and used a little spelt flour. Play around with the substitutions and let me know what works for you. From my readings, xanthum gum and homemade baking powder help consistency if you want to omit gluten and eggs.
1 cup organic, white spelt flour (can use whole grain, but white flour is sold in bulk and you can easily purchase just the amount you need) (spelt has gluten) (if you want gluten-free, try soaked, gluten-free oats)
1 cup organic brown rice flour
1 tsp. cinnamon
1 tsp nutmeg
1 tsp. ginger
1 tsp. stevia = 1 cup sugar
1 tsp. baking soda
1 can pumpkin
1/2 cup ground soaked chia/flax mixture
1 tsp. vanilla
1 cup blueberries
Preheat oven to 350.
Grease baking pan.
Mix together dry ingredients, fold into wet.
Add blueberries. Pour into pan.
Bake one hour or till toothpick test comes out dry.
Dust with light sprinkling of stevia powder.
Slice, butter, and enjoy!
*Please note: If you have any health concerns or conditions, be sure to request the dietary advice of your doctor before consuming.