PUMPKIN BREAD

This is a great recipe using the different healthier flours that are on the market today. The two I use most are spelt flour and brown rice flour and was able to substitute both for the refined white flour that usually is used for baking.

Spelt flour is a great, much easier to digest, alternative to white or whole wheat flour. Many people with wheat allergies or intolerance's find they tolerate spelt flour well. Its an excellent source of vitamins and minerals,and makes great tasty baked goods. Breads don't rise as high, but the taste out ways that by far!

• 1 cup spelt flour
• 1/2 cup brown rice flour
• 1/2 tsp salt
• 1/2 cup agave nectar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1 cup canned pure pumpkin
• 1/2 cup egg beaters
• 1/2 cup club soda
• 1 tsp vanilla
• 1/2 cup chopped walnuts

Preheat oven to 350. Whisk together the flours, salt, baking soda and spices. In a separate medium bowl mix the pumpkin, eggs and vanilla, then add the club soda.  Mix the dry ingredients into the wet 1/2 at a time, stir until just mixed, then add nuts.  Pour into a bread pan and add topping.

Topping

• 2 tbsp brown sugar
• 1 tbsp brown rice flour
• 1/2 tsp cinnamon
• 1 tbsp olive oil

Mix and sprinkle on top of bread.  Bake 50-60 minutes (check with a toothpick for doneness) cool in pan for 5 minutes, then remove from pan and cool on cooling rack.