Wheat Free Pumpkin Walnut Bread

I modified a typical zucchini bread recipe and then mixed everything, once again, in my blender. I had to help my blender along a little bit with a spoon, but I was still able to get everything mixed good (and I have a really cheap blender!). I also used a food processor to turn my whole oats into an oat flour so that I did not have to use wheat flour.

What you need:

1 cup of egg whites
1 cup of sugar
2 teaspoons of vanilla extract
2 cups of canned pumpkin
2 cups of whole oats ground into flour (in food processor)
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon allspice
1 teaspoon baking soda
1/2 cup finely chopped walnuts

How to make it:

Preheat oven to 325 F. Grease two 4×8-inch loaf pans. Beat eggs, sugar, and vanilla in blender until foamy. Add pumpkin to egg mixture and blend until mixed. Combine all dry ingredients in a bowl first and then gradually add them to the blender. This is where you may need to help your blender along in order to get it all mixed good (but do not stick your spoon in to far or you will hit your blades and dull them). Once everything is mixed well, add your walnuts and mix on your blenders lowest setting or you will turn your walnuts into mush. Split batter between your two greased pans and bake for 1 hour or until done. These will be very moist, heavy loaves because of the egg whites and a tooth pick inserted may not come out clean even when the loaves are done baking. This is a great alternative to regular bread if you have a wheat sensitivity. You can easily substitute 2 cups of zucchini or 2 cups of mashed bananas to make your favorite bread without the oil and wheat. This is a very healthy recipe. Enjoy!



Source by R Snyder