Terra Americana

Every fall the tired old coffee cans came out of the cupboard and the scent of pumpkin and spiced filled the air of Nana's Kitchen.  She would make a couple batches and end up with a dozen funny round breads. Some went into the freezer and other got dressed up for gifts.  The shape lended itself to a pretty bag and a bow.  The reason for giving was nothing more than to celebrate the season.

We adapted my Nana's original recipe to get rid of the gluten and much of the sugar.  The result is a protein filled, heart healthy celebration of one of fall's favorite flavors.

• 4 cups Almond Flour
• 1 tsp sea salt
• 2 tsp baking soda
• 1/2 cup sugar or Xylitol
• 2 tsp Russian Mulling Spice
• Xylitol
• 2 cups Pumpkin Puree
• 2 eggs
• 1/2 cup Firm Silken Tofu
• ½ cup Sun Maid raisins (optional)
• 1/2 cup chopped Walnuts or Pumpkin Seeds (optional)

In a large bowl combine almond flour, salt, baking soda and Russian Mulling Spice.  In a smaller bowl combine pumpkin, eggs, sugar and tofu.  Mix wet ingredients into dry.  Fill three greased coffee cans 1/2 way.  Bake at 375° for 60 minutes or until a cake tester comes out clean, then turn off oven and leave bread in for 10 more minutes.  Cool bread for ½ hour then, using a knife  ease out of the coffee cans.

Other Recipes You May Enjoy

• Pumpkin Frost Cookies
• Pumpkin and Pecan Biscuits, healthy sustinance
• Garlic Bread
• Sweet Maple Butter

Photo Credit: Julie Cecchini