sugarless pumpkin oat bread


Well with the latest smear campaign against me, I decided to finally put things to bed. So here’s my recipe which inspired my sugarless pumpkin oatmeal cookies with pecans. The ones that are the subject of the smear campaign. My bread calls for some unusual things, apple and banana flour. What is apple and banana flour? It is dried apple and banana chips that have been ground into flour using a blender or mill. This recipe makes 12 loaves and generally is only made by me during the holidays. If you’d like to see the recipe that’s gotten me the smear campaign which I believe is nothing more then a publicity stunt on their part, you can view that here. My recipe target of a vindictive smear campaign.¬†¬†Before I get smeared for this bread recipe, I’ll take the liberty of explaining why I used the ingredients in this bread. The apple flour is a natural sugarless sweetener providing your using unsweetened apple chips. Olive oil is rich in antioxidents and other goodies believed to fight off cancer, as well as heart disease. It’s also got a pleasing flavor. The egg whites is mainly cause again, my doctor wants me away from egg yolks. The pumpkin is cause usually around fall I have a bumper crop of pumpkin. The spelt is easy to digest, and the older relatives some of which have a gluten allergy can’t have regular flour. The mashed banana helps bind everything even the flour version helps. Though if you are using banana flour I recommend adding a bit of water, or apple juice or apple jack until the dough feels right to you. Cinnamon, allspice, cloves, nutmeg, ginger and vanilla, all spices contained in pumpkin pie spice and I tend to like pumpkin pie spice with pumpkin, think any and every American likes these spices in their pumpkin pies and pumpkin bread. Coconut is delicious with pumpkin, and unfortunately since I’m allergic to nuts yet not allergic to coconut, I just simply can’t get enough, expecially toasted. It adds a crunch without the nasty allergic side effects, like death. I prefere to add steel cut oats or even swap out half oats for an equal amount of chocolate cause well oats, chocolate and pumpkin just taste good. The pink and red sea salts add a great flavor, and are filled with good healthy minerals. I’ll use red or pink salt or just omit. At one point I had chest pains up until a few years ago and have done my best to completely eliminate salt from my diet, and the high blood pressure and chest pains stopped. Baking powder and baking soda are required to make this quick bread rise, otherwise it be just too dense to enjoy.

Further more, and I hate to do this, but since I do like the offending parties vanilla extract I’ve been kind enough to link you to her recipe. Just click vanilla extract in the recipe list below.

Sugarless pumpkin oat bread

7 1/2 quarts ground apple flour (see commentary above)
2 1/2 cup olive oil
30 egg whites
10 lb pure pumpkin puree (fresh is best, but canned works too)
7 1/2 cups spelt plus extra for kneading
5 quarts mashed banana or banana flour (see notes)
2 1/2 cups cinnamon
1 1/4 cups allspice
3 1/3 tablespoons freshly ground nutmeg
3 1/3 tablespoons ground clove
5 1/2 tablespoons baking soda
1/2 cups fresh grated ginger
1 1/2 tablespoons pink himilayan or red alaea hawaiian salt
2 1/2 tablespoons baking powder
3 1/3 tablespoons pure vanilla extract
2 1/2 quarts coarsely chopped pecans (optional)
2 1/2 quarts shredded coconut unsweetened (toasted)
2 1/2 quarts chocolate chips or steel cut oats (optional, steel cut oats is healthier)

Preheat oven to 350F.Add coconut in single layer on a cookie sheet and bake until lightly toasted (5 minues) Turn heat to 375F With extra olive oil in a cheap spray bottle spray 12 bread pans that measure 9 by 5 by 3 inches. In a large bowl add in all dry ingredients, apple flour, spelt, allspice, freshly ground nutmeg, clove, salt, grated ginger, cinnamon, and banana flour if using. Add olive oil and ground apple flour in a bowl until blended. Mix in egg whites and pumpkin and banana and beat until it looks frothy like yeast. Add vanilla extract. Fold delicately with baking spatula and then whisk until well incorporated. Turn out onto clean work space dusted with spelt flour and knead for no more then 4 minutes or the delicate gluten will fall apart. Place dough in each bread pan, bake roughly 1 hour in batches of 4. It is ready when it is poked in the center with a skewer and it comes out clean. Let cool until easily handled. Using a sharp knife cut around the edges of each pan and turn out onto cooling racks. Slice and serve once cool. I doubt you can stop at just 1 slice.

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Pumpkin butter cider


When I make my pumpkin butter I usually end up with left overs.

3.5 cups of pumpkin butter = 16.1 ounces (roughly) = 1 pound 1 ounce

3.5 cups is 28 fluid ounces.

1 gallon is 128 fluid ounces.

that means 4.5 times 3.5 = 15.75 cups…(it be much easier if you just use 4 quarts of pumpkin butter lol)

In theory we need to make a gallon of thinned out pumpkin butter.

To do this we need to make pumpkin juice…..

We’d need pie pumpkins.

Scoop out the inards into a pie dish or baking dish. Then bake it. We will eat the seeds as a snack, while we just slice up the pumpkin, peeling and roast it as well. We will press this to extract the juice.

no idea how much juice we can get from a pumpkin. We’d like a gallon of pumpkin juice.

So Once we got our 1 gallon of pumpkin butter, and 1 gallon of pumpkin juice, it’s time to brew.

1 gallon pumpkin juice (Flavor)
1 gallon pumpkin butter (even more pumpkin flavor)
2 cup granulated sugar (for making alcohol)
1 teaspoon yeast energizer (to help a complete fermentation)
3 teaspoon acid blend (help balance the three main acids. By balancing the acidity, it makes it easier for the yeast to ferment properly.)
1 teaspoon pectic enzyme (to help break down any pectins, they cloud the cider)
1 campden tablet (to Kill off bacteria, add 24 hours BEFORE adding the yeast)
4 tablespoons pumpkin pie spice (obvious pumpkin pie flavor)
Wyeast 4007 Malo-Lactic Cultures (provides rapid and complete malic acid to lactic acid reduction to balance and soften wines)
Cider Activator Wyeast ACT4766 (Allows fruit character to dominate the profile.)
American Oak Infusion Spirals – Heavy Toast (pronounced caramelized, carbonized and toast flavors very quickly. Full flavor in 6 weeks.)

Place juice in primary fermentor and pumpkin butter in a very fine cloth. Add balance of ingredients excluding pumpkin pie spice. Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases. Strain out pumpkin and squeeze as much juice out of it as you can. Siphon into secondary fermentor, add pumpkin pie spice, and attach airlock.

Rack in three weeks, and again every 2 months until the cider is clear. Month before clear, add oak spirals. I’d only add a 2 inch peice, you want a light oakiness to balance out the pumpkin flavors.

Remove oak spirals, Gently stir in 1/4 cup sugar per gallon. Bottle in bottles or clean pop bottles. Age three months.

I suppose it will be very pumpkinie.

Edit-after thought- The fermenting pumpkin might smell very strong…..this should mellow out as it’s aged and the flavors should mellow as well.