GAPS Pumpkin Nut Bread

This recent creation was an instant hit, and just in time for the holiday season!

GAPS Pumpkin Nut Bread

1 ½ c. cooked winter squash puree

4 eggs, yolks and whites separated

2 T. honey

¼ t. salt

1/8 t. cloves

¼ t. ginger

½ t. cinnamon

1/8 t. nutmeg

1/2 c. coconut flour

1 T. butter or lard

1 t. baking soda

1 t. vinegar

Topping:

½ c. crushed walnuts

1 T. butter or lard

1-2 T. honey

½ t. cinnamon

Preheat oven to 375F. Heat small glass bake dish or loaf pan and melt the lard/butter into it.

Mix the squash puree, egg yolks, vinegar, spices, and salt together well. Whisk the egg whites until stiff peaks form. Add the coconut flour and baking soda to the squash mixture and stir gently until fully mixed. Let stand for a few minutes until the coconut flour has soaked up the liquid and mixture has thickened. While waiting, mix together the topping ingredients in a separate bowel. Last, gently fold in the egg whites. Pour the batter into the preheated loaf pan on top of the melted lard/butter and spread evenly. Dob the topping evenly over the top of the batter. Bake for about 30 min. or until nicely browned. Remove from oven and let cool for a few minutes. The bread will sink slightly after removing from the oven, and will have a moist consistency. Makes about 4 servings.