Pistachio Crusted Pumpkin Bread

Pumpkin bread is one of those staples that is non-negotiable the second the leaves begin to turn and that familiar but long since forgotten crispness hints at my nostrils.  

...Actually, neither of those things happen until late Fall in Louisiana... so let me correct myself:  

Pumpkin bread is one of those staples that is non-negotiable the second the calendar turns from September 30th to October 1st.

Not only full of sugar and spice and everything Fall nice, pumpkins are rich in fiber, Vitamin A, potassium, and iron.  Pumpkins are blessed with their orangey glow by the carotenoids they are rich with, including beta-carotene, which your body will take care of and convert into the aforementioned Vitamin A (great for your eyesight). As for fiber, you get a solid 3 grams from one cup of pumpkin! Ever heard that a banana is a good source of potassium?  One cup of cooked pumpkin has more potassium than a banana (564 mg to a banana's 422).

[source: The Huffington Post]

I converted this recipe from my mom's old, yankee, family recipe to suit a gluten, dairy, refined sugar, and soy free palate, and gotta say:  quite pleased with the results.

Pistachio Crusted Pumpkin Bread


1 cup gluten free all purpose flour (I lean toward my own blend, but also enjoy King Arthur's)
1 cup gluten free rolled oats
1/2 tsp salt
1/4 tsp allspice
1 tsp saigon cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground ginger
2 1/2 tsp baking soda
1 cup honey
1/2 cup dairy free milk (I chose almond for this recipe)
1/2 cup coconut oil
2 tsp vanilla
7.5 oz pureed pumpkin*
1/3 cup whole, shelled pistachios, chopped

*In using canned pumpkin (not canned pumpkin pie filling), you are not losing any nutritional value when compared with making your very own pumpkin puree.  Be sure to read the ingredient list to ensure the only ingredient listed is pumpkin with no preservatives or additives.  The can will say "100% pumpkin" on it.


1.  Preheat oven to 325.  Grease a 9x5 bread pan with coconut oil.
2.  Throw your rolled oats in a food processor and pulse a few times to break them down a bit.  I don't like them to be pulverized as I enjoy the texture of bits of whole oats in my bread, but this is preference.  You may prefer to simply sub this out for oat flour.
.  Combine all dry ingredients in a large bowl and mix well.
4.  In a small bowl, mix all wet in gradients and stir well.  Pour into dry ingredients and stir until well incorporated.
5.  Pour batter into greased pan.  
6.  Chop pistachios and, distributing as evenly as possible, sprinkle over the top of the bread.

7.  Bake for 40-50 minutes or until browned, risen, and a toothpick inserted into the middle comes out clean. The sides of the bread will be pulling away from the edges of the pan.
8.  Allow to cool for 15 minutes, run a knife around the edges of the bread, and remove the bread from the pan by placing a cooling rack over the top of the pan and flipping it over.  Repeat that to get the bread right side up.  You may lose some pistachios in the process, but such are the spoils of baking war.

9.  Serve warm with your topping of choice: may I suggest almond butter or cashew cream cheese? (Refrigerate the bread to store and reheat to serve warm)


Brittany KrigerComment