Pumpkin Spice Walnut Bread

This gluten-free walnut bread infused with fall flavor of pumpkin spice is a gut-friendly twist on rye bread with a little sweetness from yacón syrup and crunch from walnuts. It has a bit of dense consistency and is perfect for sandwiches or lightly spread with President butter for breakfast or afternoon snack with a cup of tea or coffee.

To make this bread grain-free, substitute sorghum flour with either 1/2 cup of hazelnut or walnut flour. It’s delicious either way.

Ingredients

For 9″x 5″ or 8 1/2″x 4 1/2″ glass or metal loaf pan

1 1/2 cup blanched almond flour
1/2 cup sorghum flour (for grain free version substitute with hazelnut or walnut flour)
6 Tbsp arrowroot starch
2 Tbsp tapioca starch
4 Tbsp ground golden flaxseeds
1/2 tsp sea salt
3/4 tsp baking soda
1 tsp pumpkin spice
4 Tbsp avocado or coconut oil, melted
4 large pastured or omega-3 eggs
1/2 cup full-fat coconut milk
2 Tbsp yacón syrup or Lakanto syrup
1 1/2 tsp red wine vinegar
1 cup diced walnuts

Directions

Preheat the oven to 350 °F . Grease loaf pan with avocado or coconut oil, set aside.
In one bowl, mix together almond flour, sorghum or hazelnut flour, arrowroot starch, tapioca starch, flaxseeds, salt, and baking soda.
In second bowl, whisk together avocado or coconut oil, eggs, coconut milk, yacón syrup, and vinegar.
Add the wet ingredients to the dry ingredients and stir until combined.
Lightly stir in diced walnuts and pour the batter into the prepared pan.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cool before slicing. Store leftovers wrapped in the fridge for up to 5 days.

Adapted from The Plant Paradox Cookbook

Pumpkin Spice Walnut Bread