Paleo Sugar Free Pumpkin Quick Bread, grain free, gluten free, nut free

There are tons of  great pumpkin recipes online lately. Can I tempt you to look at one more? Since most of the recipes I drool over use sugar, nuts or grains, it got me thinking.... Can I make a really good gluten free pumpkin quick bread if I cut all of those things out?  drum roll please....
It turned out amazing! Not gummy or spongy like some coconut flour recipes that I've tried, or dry like many sugar free baked goods. The combination of the coconut flour and the garbanzo bean flour really worked great.

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The trick I've found with using Stevia is to substitute the sugar bulk/volume in a recipe with applesauce or squash. That way you replicate the moistness that sugar gives a cake or bread.

Here's a great chart that I use Stevia Info and substitutions for baking.

I've used squash in many of my favorite recipes like my New gluten free Pumpkin Apple Cake and Paleo Pumpkin Chocolate Chip cookies and it's a great way to reduce sugar and fat.

Lately, I've had friends ask me for nut free recipes and honestly, I want to cut down on eating nuts too. I think this new combination of flours might be a way to make simple baked goods that are high in protein without the tummy problems nuts can cause! Of course if you are strictly Paleo you will want to use Almond flour instead of the bean flour.

Now I'm going to cut a piece of  of this Sugar free Pumpkin bread,  snuggle up with a cup of Starbucks coffee and a good book on my Kindle!

Ingredients:

• 1 cup roasted or boiled squash, roughly mashed- I used butternut squash, but any will do.
• 1/4 cup coconut oil or olive oil, room temp
• 4 large eggs, beaten
• 1/4 cup organic unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon organic apple cider vinegar
• 1/2 cup (53 grams) Bob's Red Mill Garbanzo bean flour or use Almond flour for Paleo
• 1/2 cup (62 grams) gluten free coconut flour
• 1 tablespoon (6 grams) psyllium husks
• 1 teaspoon (5 grams) baking soda
• 1 teaspoon (3 grams) baking powder
• 1 tablespoon spices of choice, opt, like pumpkin pie spice or cinnamon and ginger
• 1/8-1/4 teaspoon pure NuNaturals NuStevia powder, to taste

Instructions:

Preheat oven to 350 degrees F./175 C.  Grease and line with parchment a Medium loaf pan apx 8.5 x 4.5

1. Wash, cut ends off and chop squash into chunks. Roast or boil until tender. Peel when cool. Mash with fork leaving slightly chunky. Measure.
2. In a large bowl, whisk the eggs until frothy, add the oil, applesauce, vanilla and squash. Whisk to combine.
3. In another small bowl combine the dry ingredients. 
4. Add the dry ingredients to the wet and stir with a large spoon until combined. Don't over mix. Sprinkle the apple cider vinegar over the top of the dough and stir in.
5. Quickly pour into greased or parchment lined bread loaf pan. Bake for 35-45 minutes (depending on pan size) or until brown and a stick comes out mostly clean.
6. Remove from pan and cool. Refrigerate covered for longer storage.