3rd Try Pumpkin Pecan Loaf (Grain & Dairy Free)

3rd Time Pumpkin Pecan Loaf (Grain & Dairy Free)
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    [post_date] => 2015-10-22 08:00:04
    [post_date_gmt] => 2015-10-22 14:00:04
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    [post_title] => 3rd Try Pumpkin Pecan Loaf (Grain & Dairy Free)
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    [post_modified] => 2016-02-12 17:45:25
    [post_modified_gmt] => 2016-02-12 23:45:25
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10.22
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TOTAL TIME :60mins
10slices
INGREDIENTS
  • 3/4 cup pumpkin puree
  • 1/4 cup full fat coconut milk
  • 1/2 cup maple syrup
  • 4 eggs (recommend local, pastured)
  • 1 1/2 cups blanched almond flour (see link to best brand below)
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 2/3 cup pecans, roughly chopped
DIRECTIONS
  1. Preheat oven to 350 and line a loaf pan with parchment paper. In a mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup and eggs.
  2. In a large mixing bowl, stir together almond flour, coconut flour, baking soda, cinnamon, nutmeg and sea salt.
  3. Add wet ingredients into dry and stir to incorporate. Stir in pecans. Empty batter into a loaf tin and bake for 50 minutes or until a toothpick comes out clean (start checking around 40 minutes).
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