Pecan Pumpkin Bread

 

PECAN PUMPKIN BREAD

Keeping the pumpkin content going strong…bc what’s October without some pumpkin bread?! This one has a yummy pecan flavor and just a hint of sweetness… perfect for breakfast, dessert, or a mid-day snack.  It’s gluten free and vegan too, but trust me you’d never know! My whole fam is a fan of this!

Ingredients

2 1/4 cups cups of almond flour
2/3 cup coconut sugar
2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
2 flax eggs (2 tbsp ground flax + 5 tbsp water)
1 cup of pumpkin puree
1/3 cup of pecan butter
1 tbsp apple cider vinegar
1/4 cup chopped pecans

Method

  • Preheat oven to 350.  Line a bread pan with parchment paper.

  • Make flax eggs by mixing ground flax and water, let sit for 5-10 min to thicken.

  • Mix all dry ingredients in a large bowl:  almond flour, baking soda, pumpkin pie spice, and salt.

  • Mix all wet ingredients in a bowl: flax egg, pumpkin puree, coconut sugar, pecan butter, apple cider vinegar.

  • Add wet ingredients to dry ingredients and combine well.  Pour into the bread pan and smooth with a spatula.  Top with chopped pecans.

  • Place in oven for 55-60 mins.  

  • Remove from oven and allow to cool before slicing.

Pecan Pumpkin Bread