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Pumpkin Bread

Background info: Before it became a symbol of Halloween, the pumpkin had a long history in the traditional healing practices and diets of many Indigenous cultures. Cultivated as early as 6000-5000 B.C. in the Oaxaca valley, pumpkins were a staple in Aztec and Mayan cuisines. In North America, they were valued for medicinal purposes, where Native Americans used pumpkin seeds, or pepitas, for treating parasitic infections. This treatment inspired American physicians in the early 19th century who adopted it for tapeworm removal, a method still in use by herbalists today.
– Price-Pottenger
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Ingredients
- ½ cup canned (or home-cooked) pumpkin
- 8 pastured eggs
- ½ cup pastured butter or coconut oil, melted
- ½ cup yacon syrup
- 1 teaspoon vanilla
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground mace
- ½ teaspoon unrefined salt
- ¾ cup sifted coconut flour
- 1 teaspoon baking powder (aluminum-free)
- ½ cup pecans or walnuts, chopped
Directions
Blend together pumpkin, eggs, butter or oil, yacon syrup, vanilla, cinnamon, mace, and salt. Combine coconut flour with baking powder and whisk thoroughly into blended mixture until there are no lumps in the batter. Fold in nuts.
Pour into greased 9x5x3-inch loaf pan and bake at 350° F for 60 minutes. Remove from pan and cool on rack.
Variations: Try something different, such as kabocha, butternut, or acorn squash, instead of the pumpkin.
This recipe, with minor alterations, is from Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat, by Bruce Fife, ND.
Check out other Thanksgiving recipes:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2016 | Volume 40, Number 3
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