I love this bread, so of course I had to tweak it to replace the almond flour due to food sensitivities. I’m calling this version my pumperutkel loaf. The flavor is even different, but lovely. Try not to eat it all at once. Click here for the original recipe.
Tip: For freezing, slice the bread and layer it in a stack or two using parchment paper in between slices. Wrap the stack(s) in plastic wrap and store in a large freezer bag. This will make it easier to grab what you need only without ripping off pieces of the loaf. It will also prevent the need to defrost the loaf when you only need a few slices.
SCD Pumpernutkel Bread
- 1 c pecan flour
- 1 c cashew flour
- 1/2 c walnut flour
- 1/4 c melted butter (or ghee)
- 1 c dry curd cottage cheese (or dripped SCD yogurt)
- 1 t baking soda
- 1/4 t salt
- 3 eggs
- Preheat oven to 330 degrees. Place everything except the flour in a food processor using metal blade. Pulse until the the texture is smooth and thick.
- Add the flour and process thoroughly. You may remove the dough from the processor and use your hands to knead if it becomes too thick.
- Pour or shape the dough into a greased 4×8 loaf pan. Be sure to add a bit of nut flour to coat the bottom.
- Bake for 45 to 60 minutes, checking at 45 minutes. The top will be slightly browned. You can insert a knife to check if it’s done – it will come out clean.
- When you remove it from the oven, run a spatula along the sides of the pan to loosen it a bit. Cool on a cake rack before cutting.