Pumpkin and Chestnut Bread (Nut-free option)

Pumpkin Chestnut Bread
So it’s pumpkin season for everybody… except me. It’s amazing how following the whole food blogging community really gives you the feeling of being in sync with the seasons. In December, everyone is about chocolate and holiday foods. From May to July, everyone is posting recipes with berries. In August, you just know it’s time for peaches. Come September, there’s a friggin’ pumpkin epidemic falling upon the world. That is, in Brazil of course. When everyone was barbecuing and having coleslaw in their backyards this summer, the only thing I wanted to have was a huge bowl of chicken soup with the temperatures nearing 6°C in São Paulo. It’s a bummer being in the opposite hemisphere when you blog about food. Australians can join me on this. Now that everyone is on the soup page and making pumpkin-everything, Summer is coming here and I just want an ice cold fizzy drink and a light salad for lunch. 

Which doesn’t mean I am not DROOLING on Chowstalker and Tastespotting every day in front of photos of Pumpkin Spice Latte, Pumpkin Pie Blondies and Roasted Pumpkin Soup wishing I was also in the midst of Fall season with the smell of roasted chestnuts in the air and the crisp, colorful leaves falling all around me. The problem isn’t finding the blessed pumpkin itself: pumpkin and squash seem to be in season all year long here. The problem is the weather, I just can’t conceivably bake a pumpkin when it’s 30°C outside. And as if the eternal Brazilian Summer heard my prayers, a light chill came across São Paulo a few days ago and decided to stick around. And when I say light chill, I actually mean it feels like we’re all of a sudden in the middle of Siberia. I’m wearing socks with my Havaiannas, because apparently slippers don’t seem to exist in this country. I know the French people reading this blog are cynically raising their eyebrows thinking I’m being dramatic and finding me annoying because, I mean, I’m in Brazil, how could I complain about the weather? Think I’m exaggerating? I suppose pictures speak more than words so, people, this is what Brazilian winter looks like:

Brazilian Winter

I have no shame. I’m shivering. I do what I have to do. I’m also wearing two sweaters and legwarmers in case you weren’t already convinced of my sex appeal with the previous photo. Speaking of doing what you got to do, I immediately ran out and bought some pumpkin to go with the season. Hooray for -1°C temperatures and inspirational US-based food bloggers!

I’ve started making bread every week again for Mr. Newly Gluten-Free. Funny how I had completely lost the use for bread over the past months, but I remember that when I had just started going Paleo, a gluten-free loaf of bread was what kept me going. Anywho, I made Pumpkin Bread! And to spice things up a little and try something new, I used chestnut flour for this one. Turned out fantastic, I’m just in love with chestnut flour. It’s higher in carbs than the traditional almond flour/coconut flour/Flaxmeal mix, but I find it has a much more interesting consistency to bake with, so if you’re looking to have some fun testing out new flours, I definitely recommend you put this one on your list!

Recipe: Pumpkin and Chestnut Bread

Makes a 12×4″ (30×10 cm) loafPumpkin Chestnut Bread

Ingredients:

2 cups (300g) of chestnut flour

1 cup (125g) of tapioca flour

3/4 cup (100g) of arrowroot powder

3/4 cup (130g) of golden flaxmeal

3/4 cup (165g) of pumpkin, mashed

2 tbsp of active dry yeast

1 cup (230ml) of warm water

3 eggs, room temperature

1/4 cup (60ml) of liquid coconut oil

2 tbsp of apple cider vinegar

2 tbsp of honey

1 1/2 tbsp of pumpkin pie spice (mix of cinnamon, ginger, ground cloves, nutmeg and allspice)

1/2 tsp of salt

1/2 cup (65g) of walnuts (omit to make nut-free)

Instructions:

1. Preheat oven to 360°F (180°C) and grease a 10″x4″ bread pan with coconut oil.

2. Mix the dry ingredients together in a large mixing bowl: the chestnut flour, tapioca flour, arrowroot, golden flaxmeal, active dry yeast, cinnamon and salt.

3. In a separate bowl or in a blender, whisk together the eggs, coconut oil, honey and apple cider vinegar. Add them to the flour mix and incorporate. Add the warm water and continue stirring until the batter is smooth. Finally, add in the pumpkin and walnuts.

4. Let the bread batter rest at room temperature in the bowl covered with a clean kitchen towel for 1 hour.

5. Bake for 50-60 minutes until a knife inserted in the middle comes out clean. Let cool completely before slicing or storing.

This bread can keep up to a week stored in the refrigerator. You can also freeze it for later. Delicious toasted with a little bit of butter.

Pumpkin Chestnut Bread

Shared on Marvelous Mondays, Healthy Tuesdays, Gluten-Free Wednesdays, Real Food Wednesdays, Allergy-Free Wednesday, Fresh Foods Wednesday, Wellness Wednesday, Tasty Traditions, Fight Back Fridays, Let’s Get Real, Gluten-Free Fridays, Foodtastic Fridays

9 thoughts on “Pumpkin and Chestnut Bread (Nut-free option)

  1. I always wondered what others (who lived in other regions) thought about our strange food obessions– pumpkin, peppermint, etc when your weather is different! Now I know :-) Thanks for sharing.

    Thank you for sharing on A Humble Bumble’s Healthy Tuesday Blog Hop. I hope you will join us again next week!
    Kerry from http://www.countrylivingonahill.com

  2. Stopping by from the “Lets Get Real” Hop. I can’t wait for my cousin to give me a call. He has a pumpkin patch and me and kiddo are going to go pick some pumpkins so I can do some canning. I make my own puree so I don’t have to buy canned pumpkin. I also make pumpkin butter and sauce. I use it for gifts and baking breads, cakes and other goodies. I love Fall, but time of the year. Your Chestnut Bread looks amazing! Might have to add it to my list of recipes to try. Thank you for sharing! Also, I do the socks with flip flops too. In MI gotta do what ya gotta do! lol

    • I say one day people will look up to us as fashion trendsetters. We’ll have been doing the sock and flip-flops thing it before it was cool. And making pumpkin butter is on my to do list, it sounds so yummy! Thank you so much for stopping by!

  3. Oh Camille, this is my first time here and you had me laughing the whole time. I can’t wait to read more. Thanks so much for stopping by Let’s Get Real today. I have never heard of chestnut flour. I will have to see if I can find it. I can only imagine what it must be like to deal with all of us food bloggers with different weather. I was just talking to my husband about that the other night at dinner. Maybe I should write about a nice outdoor grilling recipe in December in your honor.

    • Thanks for stopping by! I have had some people tell me they can’t find chestnut flour and they replaced it with almond flour, apparently it turned out great. I’ll be looking forward to your many posts on bbq ribs and pool party snacks in December!!

  4. Pingback: 100 Paleo Bread Recipes - My Heart Beets

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