Baked: Pumpkin Almond Spice Bread

A hearty holiday bread that's gluten-free and low-carbohydrate.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Flax Seed, Nuts, Walnuts

Health and fertility benefits of Pumpkin Almond Spice Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Flaxseed can be used to combat PCOS as it helps decrease androgen levels. It contains lignans that increase the production of sex hormone binding globulin (SHBG) that binds testosterone in the blood, thereby preventing it from wreaking havoc in the body. Being high in fiber, flaxseed helps slow down glucose metabolism and lower cholesterol levels. The omega-3 fatty acids in this flaxseed also reduce inflammation, lower blood pressure and reduce the risk of chronic diseases like heart disease. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 tsp baking soda
1/2 cup butter
5 large eggs
2 cups whole kernels almond meal
4 tbsps ground flax seed meal
3/4 tsp salt
24 servings 1 packet splenda (1 cup equivalent)
2 oz coconut flakes (1/2 cup)
1/3 cup chopped walnuts
1/4 tsp baking powder
1/3 cup dried cranberries
1 cup canned pumpkin
1/2 tsp pumpkin pie spice
1 tsp cinnamon

Instructions

1. Pre-heat oven to 400 °F (200 °C).

2. Prepare a loaf pan by lining it with parchment and spraying with non-stick spray.

3. In a medium bowl combine all dry ingredients, except for walnuts and cranberries, mix well.

4. In a large bowl, or bowl of a stand mixer combine all wet ingredients. Mix well.

5. Start gradually adding dry ingredients mixing gently until all are incorporated. Mixture should be the consistency of cake batter. Add walnuts and cranberries, fold in with wooden spoon or spatula.

6. Pour batter into loaf pan, cover with foil. Bake for 10 minutes, then remove foil and reduce temperature to 350 °F (175 °C).

7. Bake for another 35-45 minutes or until a cake tester inserted in center comes out clean.

8. Notes: use unsweetened cranberries and unsweetened coconut. Bake in muffin pan for cupcakes. Top with cream cheese frosting for a pumpkin cake.

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