Flourless Pumpkin Bread Pudding…YUM!!

The other day we had our family over and I wasn’t sure what to serve for dessert. I had purchased a pumpkins small pie pumpkin so I decided to cook it up and be creative. I realized I had absolutely no flour to make bread and was also missing ingredients to make a pie. I decided to go with the flow and make pumpkin bread without flour, which essentially turned into a delicious bread pudding. If you like pumpkin you will love this!

This recipe is not only yummy but gluten-free, flour-free, dairy free, very low in fat but full of flavor. This is the perfect addition to a holiday family gathering. I always appreciate having at least one or more desserts that are on the healthy side at any family get-together. Try heating it up in the morning for breakfast – my favorite!

Ingredients:

1 fresh small pie pumpkin (about 1 pound) or 2 cups canned pumpkin
Meat scooped out of one Young Thai Coconut or ½ cup fresh mature coconut
2 cups Agave or honey (you can also use ½ agave or honey and ½ granulated sugar or xylitol)
2 Tbsp egg replacer powder or 2 whole eggs
1/3 cup plain Goat or Soy yogurt
2 Tsp Vanilla extract
1 banana
1 cup raw almonds or cashews
1 cup dried shredded coconut
1 ½ tsp cinnamon
1 tsp cloves
½ tsp nutmeg
¼ tsp Celtic Sea Salt
½ cup raisins
2 tsp baking soda
1 tsp baking powder

Cut the pie pumpkin in half, scoop out the seeds and lay facing down on baking sheets. Bake at 450 degrees for about 45 minutes or until done.
Scoop out the fresh or canned pumpkin into a blender.
Add to the blender: meat from one young Thai coconut or fresh mature coconut, the agave or honey, plain yogurt, egg replacer powder or eggs, vanilla extract and banana.
Blend on high for about 1 minute until smooth.
Scoop the pumpkin mixture into a large mixing bowl and stir in the baking soda, baking powder, Celtic Sea Salt, Cinnamon, nutmeg, cloves, and raisins.
In a food processor add the raw almonds or cashews and dried shredded coconut – grind until the nuts are finely chopped into a flour consistency.
Stir the nut flour into the pumpkin mixture.
Pour the batter into a large bread loaf pan that has been lightly greased with coconut, grape seed or macadamia nut oil.
Bake at 350 degrees for about 65-75 minutes.

10. Unlike most bread, a toothpick inserted into the center of the finished loaf will not come out clean – the batter will stick to it. You will know the loaf is ready when the outside begins to brown and is firm while the inside is almost a firm pudding consistency.

11. Remove the loaf from the pan and let cool on a wire rack for at least 15 minutes before cutting into.

*If you refrigerate the loaf for an hour or more before serving it helps to firm the bread pudding. Then heat it up for a couple of minutes right before serving.