{"id":18787,"date":"2021-10-20T22:59:00","date_gmt":"2021-10-20T22:59:00","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=18787"},"modified":"2022-12-12T03:26:14","modified_gmt":"2022-12-12T03:26:14","slug":"pumpkin-almond-bread","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=18787","title":{"rendered":"Pumpkin Almond Bread"},"content":{"rendered":"
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Decadent moist full of fall flavors and bolstered with spelt and almond flour this hearty loaf has all your fall favorite ingredients, but a tad more nutritious. Sweetened with overripe bananas and jaggery, healthy olive oil, this loaf is nutritious enough for breakfast, yet decadent for dessert. With the resurgence of pumpkins of all shapes and sizes, apples and cruciferous veggies after what seems a long summer, Im ready of some cooler weather and hearty, cozy recipes to make with them. <\/p>\n\n\n\n

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Spelt Flour:<\/strong> Made from the entire grain of wheat and functions like all purpose flour. I’ts my new favorite flour to bake with, specially cakes and banana breads. Use 1:1 substitute for a.p flour. . <\/p>\n\n\n\n

Almond Flour:<\/strong> almond flour is low in carbs yet high in healthy fats and fiber<\/strong>. Use 1:1 substitute for wheat flour with he addition of binding agent like eggs.<\/p>\n\n\n\n

Olive Oil<\/strong>: Adds a mild grassy olive flavor to the bread which is nice and rustic with pumpkin. If you prefer milder flavored oil use your regular oil or coconut oil. <\/p>\n\n\n\n

Jaggery<\/strong>: A type of cane sugar, a popular choice of sweetener in the Indian subcontinent. It’s not as refined as white sugar with trace minerals, making it better than white sugar, however it is sugar and should be consumed as such. Like brown sugar it gives dishes a delcious caramel flavor. Use as sugar. <\/p>\n\n\n\n

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Pumpkin Almond Bread<\/strong>, about 10 slices<\/h3>\n\n\n\n

Ingredients<\/h3>\n\n\n\n