Yield: 20 pieces
Diana's Famous Pumpkin Gut Bread
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
- 3 1/2 cups whole wheat flour, or sub All-Purpose
- 3 cups sugar, or sugar substitute like Swerve
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 4 eggs, beaten
- 1 cup vegetable oil, we use avocado oil
- 1/2 cup water
- 2 cups of fresh pumpkin guts, the stringy part separated from the seeds
- 1 cup chopped pecans, optional
Instructions
- Preheat oven to 350 F. Grease two 9x5 loaf pans well, then dust with flour.
- Use your fingers and a pair of scissors to separate the pumpkin guts, making sure they'll be able to mix into the batter.
- Combine flour, sugar, cinnamon, nutmeg, soda, and salt in large mixing bowl.
- Add eggs, oil, water and pumpkin. Stir until you have a smooth batter.
- If using pecans, you can mix the nuts in now, or sprinkle them on top once your pour you batter into the loaf pans.
- Pour into prepared pans. Bake 1 hour, and check for doneness by inserting a wooden skewer into the center of the loaf. If it comes out clean, your loaves are done. If not, bake them longer, checking every 5 minutes.
- Cool slightly in the pans (about 10 minutes) them take out of pans to let them cool on a rack.
Notes
Approximate cost/serving: This bread is pretty affordable, especially if you buy your flour and sugar in bulk like I do. Two loaves cost me around $2 to make, and I slice each one into 10 pieces. So it comes out to only 10 cents a slice!
Vegetarian: This does have eggs, but it's meatless!
Nutrition Information:
Yield:
20Serving Size:
20 piecesAmount Per Serving: Calories: 259Saturated Fat: 1gCholesterol: 32mgSodium: 293mgCarbohydrates: 48gFiber: 3gSugar: 31gProtein: 4g