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Old 10-29-2009, 02:35 PM   #1
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Pumpkin Spice Nut Bread

This is my tweakage of a recipe that was originally from George Stella. It makes a moist delicious loaf! Even my non-pumpkin-loving husband thinks it's great.

Charski's Pumpkin Spice Nut Bread

Vegetable oil spray for pan
2 tablespoons raw wheat bran for pan
2 1/2 cups blanched almond flour (I like Honeyville Grains)
1 tablespoon Thicken Thin Not/Starch or Not/Sugar
1 cup granular erythritol
1/2 cup brown Diabetisweet OR equivalent of stevia
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugarfree pumpkin pie spice
1/4 teaspoon sea salt
3/4 cup walnuts or pecans, broken into smallish pieces
7 eggs (I used extra-large, it's all I buy)
15 oz. can pure pumpkin (about 1 1/2 cups) NOT PIE MIX
1 1/2 teaspoons pure vanilla extract

Preheat oven to 300*.

Spray a 9 x 5 inch loaf pan heavily with cooking spray. I also line the bottom with a piece of waxed paper. Sprinkle in the raw wheat bran and tilt/tap pan to coat bottom and sides. This helps prevent sticking.

In a bowl, whisk together blanched almond flour, Thicken Thin Not/Starch, sugar substitutes, baking powder, pumpkin pie spice, and salt. Stir nuts into dry ingredients.

In a large bowl, beat the eggs and then whisk in the pumpkin and vanilla. Add the dry ingredients to the wet in 3 increments, stirring just until blended each time. (Don't beat!) Spoon the batter into the prepared pan.

Bake in preheated oven til golden brown and a pick comes out clean, about 1 1/2 hours (yes, really!) - let cool on rack 5 to 10 minutes, then run a table knife, dull edge towards you so as not to cut into the bread, around the edges to loosen. Invert onto cooling rack, carefully remove waxed paper if using, and allow to cool completely. Wrap in foil and stash in fridge til tomorrow to let the flavors blend and mellow.

You CAN let it cool completely in the pan, but I find this makes the bottom a bit soggy.

If you slice into 12 portions, it's about 12 carbs and 4 fiber per piece, but I find I can get at least 16 to 18 slices from it, as it's very rich.

It's good with whipped cream, or frosted with sweetened cream cheese, butter, and vanilla.

I've also made this in a Bundt pan, baked at 350* about 45 minutes, and as muffins, baked at 375* for 12 to 15 minutes (check with pick before removing from oven) - it's my "most requested" baked pumpkin item, no matter what shape it takes!

Now before y'all go, "Can I do this?" or "Can I substitute that?" - I don't know - try it! That's how I tweaked this one from it's original form!
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Old 10-29-2009, 02:40 PM   #2
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Quote:
Originally Posted by Charski View Post
Now before y'all go, "Can I do this?" or "Can I substitute that?" - I don't know - try it! That's how I tweaked this one from it's original form!
That last bit cracked me up!

Thanks for sharing...I'll be trying this one for sure!!
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Old 10-29-2009, 03:22 PM   #3
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Thanks..I will be making this also..
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Old 10-29-2009, 09:52 PM   #4
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Charski's Pumpkin Spice Nut Bread + Charski's Crockpot Pumpkin Butter + a dollop of cream cheese = 1 very SmileySue & family too.
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Old 10-30-2009, 02:23 PM   #5
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That sounds delicious Char. If I hadn't just made that pineapple upside down cake I'd be making this like NOW! Darn - I'll have to freeze some of the cake so that I can have this -- don't do this to me!
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Old 10-30-2009, 04:36 PM   #6
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No flour! Very good, Char - you're a star!
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Old 10-30-2009, 05:16 PM   #7
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I've learned from the best, Jen!

Tweaker, ya gotta go make this. Honest. You'll be happy you did! Hope everyone else tries it too!
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Old 10-30-2009, 05:42 PM   #8
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WOW!

wtg, Char...that's some creative Tweakin' there, Gal. I'm sending your fab recipe on to pumpkin-lovin' Jacki (who gave us our origional idea of the Lemon Pound Cake... that we tweaked ad nauseum)...
Thanks!
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Old 10-31-2009, 02:21 PM   #9
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Originally Posted by Charski View Post
I've learned from the best, Jen!

Tweaker, ya gotta go make this. Honest. You'll be happy you did! Hope everyone else tries it too!
Char - Tomorrow will be my baking day and I'm in need of some muffins so guess what I'm making?
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Old 11-01-2009, 01:35 PM   #10
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I didn't even want to open up pumpkin threads until I got my hands on some canned pumpkin. Now that I have some (YAY!) I'm going to need to make this soon, looks scrumptious!
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Old 11-01-2009, 01:53 PM   #11
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Char - Tomorrow will be my baking day and I'm in need of some muffins so guess what I'm making?
Char - Darn!, I was looking forward to making this but I made a couple other things and when I got to this I didn't have enough eggs left! I can't believe I let myself get so low on eggs, that's something I never run out of, well, till today! I'll save it for another time.
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Old 11-01-2009, 02:07 PM   #12
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DH polished off the last of mine last night, so I'll be making another one soon myself. And yeah, prolly need more eggs!
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Old 04-07-2010, 12:15 PM   #13
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A note on this one! They make great muffins too. I made 12 muffins from this recipe - I doubled up on the pumpkin pie spice though, and added a little freshly-grated gingerroot to the batter.

I sprayed and bran'd the silicone muffin pans, used a scooper to portion the batter into the pans, then sprinkled a combo of Splenda and cinnamon on top. They're quite yummy!

Also, this time, I used 1 Splenda quick pack (yep, I do still have some!), 1/4 cup Ideal sweetener, and 1/2 tsp. NuStevia no carb stevia powder (from the bulk 3.5 ounce plastic jar). And I forgot the TTN/S but it doesn't seem to have made any difference!
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Old 04-09-2010, 06:30 AM   #14
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Loaf batter is very similar to muffins, so I imagine this recipe of yours would make great muffins. Have a lovely day, Char!
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Old 04-09-2010, 07:26 AM   #15
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YOU TOO, Jen!
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Old 04-09-2010, 02:23 PM   #16
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It's a cold and rainy April day, here in NY.

I wanna make this recipe, but I have no wheat bran.................
I have:
oat bran
psyllium husks
almond flour
coconut flour
flax seed meal

What does anyone recommend for this recipe?
Help needed, please.

B
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Old 04-09-2010, 03:15 PM   #17
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Use the oat bran. It's basically just to keep the muffin bottoms from sticking!
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Old 04-09-2010, 03:22 PM   #18
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Aww, thanks Char.........You da best!
I KNEW I would find a use for that oat bran.
You rock, just sayin'
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Old 04-09-2010, 03:50 PM   #19
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B, LOL! You're so sweet!
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Old 04-09-2010, 04:32 PM   #20
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Char........I made your slow roasted short ribs AGAIN....SOOOOOOOOOO good.

I'm so full right now. I don't even know if I can make this bread.
I made a thread for you in the lobby.
B
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Old 09-23-2012, 10:58 PM   #21
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This sounds like a good pumpkin bread Charski.
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