Pumpkins are low in calories and contain no saturated fats or cholesterol. They are rich in dietary fiber, anti-oxidants, minerals, and vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.
Pumpkin bread makes a great addition to kid’s lunch boxes or can be used as a nutritious after school snack.
Like other orange colored vegetables such as sweet potato, carrot and butternut squash, pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute.
1.5 cup almond flour or any gfcf flour
1/2 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 stick butter (1/2 cup) or
1 cup brown sugar
1 tsp vanilla extract
1 cup pumpkin puree
3/4 cup coconut milk
1. In a bowl mix flour, salt and baking soda and keep aside.
2. In another bowl, cream together sugar and butter nicely. Then add the eggs and dry spices and stir to mix it well. Finally add the dry mixture to the wet mixture gradually until well incorporated. Pour this batter in a greased baking container.
3. Bake at 325 degree F for about 50 min or until tooth pick inserted comes out clean.
4. When bread is cool it’s ready to be sliced.
Recipe submitted by Mollika Majumdar
Mollika is a software engineer and mom to a seven year old with autism.