A savory pumpkin bread with some veggies and herbs makes a yummy side dish to any meat – especially turkey.

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Ok, so this was one of those dishes that took over a year for us to understand the reason why it existed.  Our first Thanksgiving in America last year we went to a church potluck lunch, and saw all these dishes of cornbread stuffing.  And didn’t know what it was.  Or why it was.  So this year, I did a little research.  And a little experimentation.  And changed it to pumpkin bread.  And now it’s a often requested side-dish with my family!

This recipe is based off my savory pumpkin muffin recipe (see here) which I think is pretty awesome and you probably wouldn’t even think it was gluten and dairy free.  Then, I combine it with some onions and celery, some herbs and that’s about it.  If you wish, I think it’s really yummy with cranberries actually in the stuffing, but since Abby doesn’t like cranberries – we had to make do with just having the cranberry jelly on the side.

You can either make the pumpkin muffins before time and then crumble them up with the other ingredients, or put them all together and bake in one yummy family of flavors.  Enjoy!

Pumpkin bread stuffing
Yields 12
Print
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
161 calories
13 g
62 g
11 g
4 g
5 g
61 g
182 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Yields
12
Amount Per Serving
Calories 161
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
21%
Sodium 182mg
8%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 4g
Vitamin A
35%
Vitamin C
2%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup pumpkin puree
  2. 4 eggs
  3. ¼ cup coconut oil, melted and cooled
  4. 1 Tbsp raw apple cider vinegar
  5. 1 cup + 5 Tbsp blanched almond flour
  6. 3 Tbsp coconut flour
  7. ¼ cup tapioca starch
  8. 1 tsp baking soda
  9. ½ tsp onion powder
  10. ¼ tsp garlic salt
  11. 1/2 onion, finely diced
  12. 1 stick celery, finely diced
  13. 1 tbs thyme
  14. 1 tsp ground sage
  15. 1 tbs rosemary
Instructions
  1. Saute the onion and celery until soft and set aside to cool.
  2. Preheat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  3. Whisk together eggs, pumpkin, coconut oil and vinegar until fully combined.
  4. In a separate bowl combine the almond flour, coconut flour, tapioca flour, baking soda and all the seasonings. Stir gently to mix.
  5. Slowly add the dry ingredients into the mix without overmixing, until a thick batter forms.
  6. Add the onion and celery but do not over-mix.
  7. Pour into prepared pan and bake for 20-25 mins.
beta
calories
161
fat
11g
protein
4g
carbs
13g
more
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pumpkin-bread-stuffing