Friday, February 18, 2011

Slow Cooker Pumpkin Bread!

From Dana Carpender's Hold the Toast. Thanks for a great one Dana. Looking forward to your new cook book.

Slow Cooker Pumpkin Bread!: "
Remember I said I hadn't written down the first slow cooker pumpkin bread recipe? I did! And I found it after I sent in the manuscript with the second recipe, also great. So I can give you this one now, and you can have the other one when the book comes out in the autumn.

This calls for a big, round slow cooker -- my biggest Crockpot(tm) just exactly fits a bundt pan hanging from the rim. If you don't have a slow cooker that fits a bundt pan, you could bake this at 350 for about 50 minutes, maybe an hour. Why bother baking it in the slow cooker? Several good reasons:

* It uses less energy than your oven.

* It lets you leave the house while it's baking, maybe run some errands, or go to the kid's gymnastics class.

* It won't heat up the house in the summer.

* If you're cooking a holiday meal -- a nice time to serve a quick bread, or have one on hand for holiday breakfasts -- it frees up your oven to do other things, like a turkey or a ham!

* Oh, and a slow cooker is a great option when you don't have a whole kitchen available. I've taken mine along in my pop-up trailer. It would be great in a dorm room, too.

By the way, take a look at those nutrition stats -- this has more protein than four eggs. That dried egg white powder can be found in the baking aisle of your big grocery store. It's pricey, but improves the texture of nut meal-based baked goods. You might shop around online for the stuff; I'm betting you can get it cheaper from Amazon or something.

Pumpkin Bread II

2 1/ 4 almond meal, divided

1/ 2cup dried egg white powder

2 teaspoons guar or xanthan

1 1/2 cups vanilla whey protein powder

1 1/2 cups erythritol

1 1/2 cups Splenda

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

2 teaspoons allspice

1 teaspoon vanilla

1 cup coconut oil, melted

15 ounces canned pumpkin

2/3 cup water

4 eggs

1 cup chopped walnuts

Heavily grease your bundt pan, and use 1/4 cup of the almond meal to 'flour' it.

In a big mixing bowl, combine the almond meal, egg white powder, guar or xanthan, vanilla whey, baking powder, baking soda, salt, cinnamon, and allspice. Stir everything together with your whisk, till all of your dry ingredients are evenly distributed. Crush up any big lumps of baking powder or baking soda.

In another bowl, combine the vanilla, melted coconut oil, pumpkin, water, and eggs. Whisk these all together, then dump them into the dry ingredients and whisk everything together, making sure there are no pockets of dry stuff left.

Stir in the walnuts!

Now dump the batter into your prepared bundt pan. Place the bundt pan in your slow cooker, hanging it from the rim. Cover, and set to high. Let it cook 3 -- 3 1/2 hours, or until it's pulling away a little from the sides of the pan, and a wooden skewer inserted halfway between the sides of the pan comes out clean. Turn off the slow cooker, and leave it uncovered until it cools enough to handle. Turn out on a wire rack to finish cooling.

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I got sixteen slices, each with: 367 Calories; 24g Fat ; 30g Protein; 14g Carbohydrate; 2g Dietary Fiber; 12g usable carb

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