Pumpkin Pomegranate Bread

Fall seasonal changes guide our food choices to prioritize nourishing the organs, blood and fluids. The cooler days of fall with the dry wind, directly attack the Lung, resulting in: common colds, scratchy throat, a dry nose, chapped lips, dry cough, or dry stools. To nourish the lungs and to protect yourself from the dryness and wind, eat foods to generate fluid and moisten. Foods such as: pears, apples, persimmons, figs, pumpkins, nuts and seeds. I recently made the recipe listed below and was so excited with the outcome, I had to share with all of you. I added my own variation to the recipe by adding Peruvian chocolate chips and cacao nibs. Yum!

Pumpkin Pomegranate Bread
(Keto Friendly)

1¼ cups almond flour
¼ cup coconut flour
2 tbsp pumpkin pie spice
1 tbsp baking powder
1 tsp salt
2 tbsp ground psyllium husk powder or chia seeds
½ cup flaxseed
3 eggs
½ cup unsweetened apple sauce
4 tbsp coconut oil melted
14 oz. pumpkin puree
1 tbsp butter or coconut oil, for greasing the pan
1 cup walnuts, chopped (optional)
1 cup pomegranates (optional)

1/2 cup pumpkin seeds or sliced almonds for topping

Instructions:
Preheat the oven to 350°F
Grease a bread pan, 8.5 inches with butter or oil.

Mix together all dry ingredients in a bowl.

Mix wet ingredients together egg, apple sauce, pumpkin puree and oil in a bowl and mix into a smooth batter with the dry ingredients.

Mix and fold in walnuts and pomegranates 

Scoop the batter into the bread pan and sprinkle a tablespoon of pumpkin seeds or sliced almonds on top.

Bake on lower rack for 55-65 minutes. The bread is done when a toothpick is inserted into the center and comes out clean or when the bread feels firm to the touch in the center.

Let cool on a cooling rack for at least 10 minutes before slicing with a serrated knife.

Note: The bread is best freshly baked or toasted.