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.
Pumpkin Spice Walnut Bread
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
- 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