2 large eggs, beaten
1/3 Cup Clarified *butter
1/4 C 100% pure vegetable *glycerine
2 Cups canned unsweetened pumpkin
1 1/4 Cups brown rice flour
1/2 teaspoon sea salt (optional)
2 teaspoons baking powder
1/4 teaspoon ground cloves
1/2 teaspoon each ground cinnamon, ginger, and nutmeg
1/2 Cup chopped or ground fresh *almonds

Preheat oven to 350 F. Mix all ingredients except nuts in a large bowl until well blended. Mix in nuts. Pour batter into a well-greased and lightly floured, 5 x 9 inch loaf pan. Bake 50-60 minutes. Test for doneness with a toothpick. Cool before slicing.

This message has been edited. Last edited by: Linda,

i'd like to try this recipe, but i was wondering if any ohter flours could be substituted just as well. i don't think i have a problem with wheat.

I haven't tried this recipe with wheat flour. If you suffer with CRC, I think it's a good idea to rotate grains - even if you don't have a wheat sensitivity at this time. Whole wheat pastry flour may work in this recipe. If you decide to try it, let us know how it works!

I would love to try this recipe, as well as others that call for %100 pure vegetable glycerin but am having troubles finding it. I have visited several health food stores in Vancouver (Capers, Choices, Sweet Cherabum, etc.) but can only find it in liquid form in small bottles in the skin care section. When I ask the sales staff about baking with it, they all look at me funny. Before I buy it, I want to make sure I have the right stuff!!

You can get 100% pure vegetable glycerine (Herbcraft)(derived from coconut oil, contains no carbohydrates or cholesterol)from:
Star West Botanicals
11253 Trade Center Drive
Rancho Cordova, CA 95742
1-800-800-4372

I found the Glycerine at Whole Foods here in the mid-west. My question is can I substitute oil for the Butter, as I am not allowed any dairy products yet?

Hi Oneta ~ you can use oil or clarified butter (there's a clarified butter at health food stores called "Ghee")

wendy

you can also make clarified butter by melting it and skimming off the clear liquid from the top -- which is where the milk sugars are located.

I can't have dairy either, allergic to cow's milk, so isn't ghee off limits to me?
TIA

Here is a quote from the cookbook "Allergy & Candida Cooking Made Easy" by Sondra K. Lewis:

"Clarified butter (also known as ghee) is the pure oil derived from buttr when the milk solids are separated and removed and the water is cooked out (butter is over 16% water). Since it does not contain the milk sugar that may affect persons with Candida Related Complex or lactose intolerance, clarified butter is a versatile oil beneficial even for persons on a dairy-free regimen"

wendy

Just made the pumpkin loaf bread, and it was
muy bueno (very good).

The only thing I wood recommend would be to add 1 to 1 1/2 Teaspoon(s) of stevia to "sweenten" it up a little more.

I did it ,after the fact, by spreading it little butter over the top of the loaf, then I sprinkled some stevia powder over it and put it back in the oven for about 5 minutes.

Came back out even better than before.

grey899

Hi there - sorry but this posting is to Sass from Vancouver BC, I'm not aware of any other way of making contact. Anyway, I'm also from the Vancouver area - have you found Veg. glycerin yet? I've tried Stevia and am dissapointed so far, also all of Gail Burton's recipes call for glycerin. Thanks so much!

Hi, Linda,
Can some of this be frozen? Yum!
Thanks,
Duck

I'm making this recipe for the 2nd time. I love it, it's very easy to make and tastes great. Pretty inexpensive too.

I'm glad to hear you are enjoying it! It's one of my favorites too. It may be too high in carbs for those in the earlier stages of the program.
Just read your post, Duck - sorry I missed it - Yes! You can freeze this recipe!
enjoy!

You should use unsalted butter to make Ghee, it's used in most indian food. People on this diet should check out east indian foods as they are usually easily modified for use and very tasty!

The vegetable glycerine that Gail Burton recommends is from Starwest Botanicals. You can find their web-site using a search engine on the web. They sell vegetable glycerine and mail it to you (I just received my second order of it today). Actually, if you put vegetable glycerine into the search engine you will find other companies that sell the Starwest brand. I've ordered it from Internaturals when it was on-sale and it cost less than ordering it straight from the Starwest. Hope this helps.

Hi everyone--I was looking through some recipes so that I wouldn't feel completely left out come the holidays and made this loaf--It's absolutely gorgeous (I threw the rest of it in the freezer lest I eat too much of it!). Even my mom loved it and she's not on the program at all--Just one thing, if you're doing food combining use an egg replacer and leave out the pecans (which is what I did and it was still marvelous!)...The only thing wrong with it is that it's too good so BE CAREFUL!

Ashley

Could I use buckwheat flour in place of the brown rice flour?
I've got leftover pumpkin puree in the freezer from October that I know I can especially enjoy while dieting!

Spectra,

As a matter of fact, I don't use the brown rice flour much anymore. I noticed and our "forum" baker Mary Ann has told me that brown rice flour is "very fragile" and the things I've baked with it get so crumbly!

I don't particular like the buckwheat because of it's "distinct" taste....but if you like it why not try it?

Just to let you know, i do most of my baking with "spelt" flour. It seems to "hold together well!
jan