Pumpkin Bread

Submitted by bellasera on October 4, 2007 - 9:32pm
Pumpkin Bread
3.4
Average: 3.4 (10 votes)
Servings: 
Not sure, depends on how hungry you are

Stole this off of www.welikeitraw.com Cool site. The pumpkin bread is just in time for the season! YUMMY TOO!

Ingredients: 

¾ cup almond pulp
¼ cup golden flax seed meal
1 cup pumpkin puree
½ cup date paste
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon clove
½ teaspoon smidgen of salt

Preparation: 

Preparation

Directions: Mix by hand and form into a loaf about one and a half inches thick. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for additional 16 hours and enjoy!

Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.

  • To make almond pulp, make almond milk and strain out the pulp.
  • To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also due just fine.
  • To make pumpkin puree, peel and seed a small pumpkin (don’t worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
  • To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.

11 comments

bellasera's picture
bellasera wrote 12 weeks 2 days ago
5

Now that the holidays are rolling around again I broke out this recipe once more. It is so dang yummy especially with some raw cream cheese that I tripled it. very satisfying

bellasera's picture
bellasera wrote 12 weeks 2 days ago
5

Now that the holidays are rolling around again I broke out this recipe once more. It is so dang yummy especially with some raw cream cheese that I tripled it. very satisfying

Territa's picture
Territa wrote 12 weeks 6 days ago
4

Delicious! Tasty and light, and easy to make. A little confused about that last measurement - is it 1/2 teaspoon OR a smidgen, or is it 1/2 teaspoon plus a smidgen?!? Sounded like a lot of salt to me, so I used 1/4 tsp. and it tasted fine!

sv3's picture
sv3 wrote 16 weeks 2 days ago
4

Tryed this out yesterday and it's lovely. I didnt do a load, just spread it out thinly and cut into squares.
I added loads of allspice as love the flavours.

bellasera's picture
bellasera wrote 1 year 9 weeks ago

mammacasa, this recipes is to die for! Thanks for coming up with it. Hope it was ok to share it here.

falconer_63's picture
falconer_63 wrote 2 years 12 weeks ago

Ooops when life hands you lemmons LOL ,,,, does Lucy look like Miss Erica Pendragon or am I just stoned???

MammaCassa's picture
MammaCassa wrote 2 years 17 weeks ago

Hey, nice to see my recipe getting around! Check out my site and sign up for the newsletter for more recipes: www.lemonsinthekitchen.com

Lucy's picture
Lucy wrote 2 years 18 weeks ago

Sorry,something happens with my computer.
I just made this bread and it is delicious!!Yumm!!Very good,thanks Bellasera.

bellasera's picture
bellasera wrote 2 years 18 weeks ago

sorry someone asked me to post it on the holiday section, I didn't figure out till later that we can post it on different sections on one recipe. I'll chalk it up to late night. Sorry guys

farsi_strada's picture
farsi_strada wrote 2 years 18 weeks ago

This looks amazing. Thanks!

zhanna8's picture
zhanna8 wrote 2 years 18 weeks ago

why are you posting it again? is it different version?

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