Did you know that a spoonful of canned pumpkin will help dogs when they have a tummy ache? This is something we have known and done for years. For our poodles it takes about a tablespoon full of canned pumpkin to help re-regulate them whenever they are struggling with vomiting or diarhea. While we aren’t vets, and can’t make veterinarian decisions for your dogs, we can tell you from our experience that pumpkin really can help. The only problem is- what do you do with an almost full can of pumpkin after you treat your dog? What could be better than our delicious, Sugar Free Pumpkin Walnut bread?!
Eating sugar free has been a life style choice for Mr. One Ash and myself for close to 2 years now. It’s amazing how much better we feel! We basically cut all of the processed sugars out of our diet and as a result have eliminated inflammation, eliminated the ups and downs from eating a sugar filled diet, and have both lost a lot of weight. Has it been hard? yep! I won’t lie. There have been some days when I really, really wanted to go get that maple long john donut, or a double scoop ice cream cone. But the urge for eating those things passes, and I truly don’t miss the sugar. Especially since I have found ways to cook and bake without using any.
When I say we have cut sugar, that doesn’t mean we have gone keto, or zero-carb. We still eat fruits, homemade bread in small quantities, and crackers. But instead of regular french fries, we opt for sweet potato fries. I bake all of our bread and instead of sugar to activate the yeast I use a very small amount of molasses. I also add a lot of fiber to help balance the carbs. For sweetening baked goods I really like the Stevia Baking Blend (honestly I buy mine at Aldi, but you can find it on Amazon too), and I really like Allulose– the Whole Earth brand seems to be my favorite! It bakes and tastes like brown sugar- works great wherever brown sugar would normally be used. One thing I have found is that our sweet tooth is really sensitive- so even when using alternative sweeteners I use about 2/3 of what they call for with regular sugar, and that’s plenty sweet for us. And actually, we just don’t have any of those cravings for sweet things like we used to have.
With all that said- when I had that leftover canned pumpkin this week I decided I should try making Sugar Free Pumpkin Walnut Bread- and it turned out great! So I had to share the recipe with you- here ya go! Enjoy!
Sugar Free Pumpkin Walnut Bread
1/3 cup shortening
1/4 cup Stevia Baking Blend
1/4 cup Allulose Baking Blend
2 eggs
1 3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 almost-full can pumpkin (minus what you used for your doggies!)
1/2 cup chopped walnuts
Cream the shortening, sugar and eggs, beating well.
Whisk all the dry ingredients together in a separate bowl.
Add to the creamed mixture the dry ingredients, the pumpkin and blend until smooth.
Stir in the walnuts.
Bake at 350 degrees in a well greased loaf pan for approx. 40 minutes.
Cool in the pan for about 10 minutes before turning it out to cut and enjoy!
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