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

3rd Time Pumpkin Pecan Loaf (Grain & Dairy Free)
Print Recipe
WP_Post Object
    [ID] => 7122
    [post_author] => 2
    [post_date] => 2015-10-22 08:00:04
    [post_date_gmt] => 2015-10-22 14:00:04
    [post_content] => 
    [post_title] => 3rd Try Pumpkin Pecan Loaf (Grain & Dairy Free)
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => 3rd-try-pumpkin-pecan-loaf-grain-dairy-free
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-02-12 17:45:25
    [post_modified_gmt] => 2016-02-12 23:45:25
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7122
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 10
    [filter] => raw
TOTAL TIME :60mins
  • 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
  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).
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Stephanie Morish

    Hey LL! This looks so yummy! Do you think I could use quinoa flour instead of blanched almond flour? You know I’m not a baker so any advice would be super helpful. Def want to make this 🙂

    • Hey boo! I am not totally positive how quinoa flour will substitute, but I think it’s worth a try! Just check your baking time. And if it seems really liquidy when it’s all combined, add a little more flour. If it seems dry, add a few more tablespoons coconut milk. let me know how it goes!

  • Alexandra Squire Saunders

    Loved this as well – used sliced almonds instead of walnuts. Need to do a round two with that crust you posted.

    • Awesome! YESSS the Streusel topping is so good, I’m actually using it in a grain free coffee cake I’m testing 🙂

  • Debbie

    Could you substitute raw honey for the maple syrup?

    • Lauraleabalanced

      Hi Debbie! Yes you definitely could. It will have a taste of honey, whereas the maple syrup is pretty neutral in flavor, but it would still be delicious!

  • Jes Car

    For the flour I used 1 cup regular almond meal and 1 cup oat flour and it came out perfect!! Though next time I may add a few drops of stevia. Thanks sooo much for the recipe!! Can’t wait to have this for breakfast!! Wonder what would be better in it… almond or peanut butter?….

    • Laura Lea Bryant

      So great to know that it turned out. Thank you sharing!!! And they’re both AMAZING with it. Can’t go wrong :).

  • Megan B.

    I’ve been on the hunt for a healthier pumpkin bread! Do you think it would be possible to sub cranberries for the pecans? And I found blanched almond meal flour at a grocery store near me – it has “meal” in the name, so I just wanted to be sure I could use it… thanks! https://www.wegmans.com/products/natures-marketplace/baking/flour/almond-meal-flour.html

    • Laura Lea Goldberg

      Hi! You can definitely sub cranberries. If I‎t says almond ‘meal’, it’s going to be a grainier texture than almond flour. I can’t say for sure how I‎t will turn out. You can put I‎t in a blender or food processor and make I‎t a finer texture, which might help! Good luck!