Gluten Free Pumpkin Bread Pudding rich in protein and antioxidants.

      Rich in vitamins, minerals and antioxidants, PUMPKIN is incredibly healthy. What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.  

     Check out my post from Nov. 27th, 2013 to see how I take a Halloween decoration and turn it into many family meals. (In the search bar at the top of the page…..enter “pumpkin” for all the resources) 

     Last weekend, I finally removed our Halloween pumpkin, froze some squares for stew, steamed the rest of it, and purred it for recipes.  (I’ll admit though,  it was looking real cute next to the Candy Cane decorations, LOL!)  I tried a new recipe last night for Gluten Free Bread Pudding rich in protein and antioxidants.

All these ingredients were found at Aldi.

Ingredients

2 cups pureed pumpkin (not pumpkin pie filling)

4 eggs

½ cup coconut oil (melted and then cooled)

½ cup coconut milk

3 ½ cups Almond Flour
2 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon pumpkin spice seasoning

1. Heat the oven to 350.  Lightly grease 2 metal loaf pans or 1 square 8x8 pan.

2. Palace the pumpkin, eggs, oil, and milk in a large mixing bowl and blend.

3. In a separate bowl, mix the flour, sugar, boda, powder, salt, and seasonings.

4. Add the dry ingredients to the wet ingredients and mix thoroughly.  Pour the batter into the prepared pans.

5. Bake for 60 minutes.  Allow to cool.

6. Scoop and serve. 

Served in the picture with a scoop of Almond Ice Cream