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

Posted on by llbalanced
3rd Time Pumpkin Pecan Loaf (Grain & Dairy Free)
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    [post_date] => 2015-10-22 08:00:04
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    [post_title] => 3rd Try Pumpkin Pecan Loaf (Grain & Dairy Free)
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10.22

If you're sick of pumpkin recipes yet....actually, scratch that. You clicked on the recipe, right? You're interested. And I can understand why. The subtle combination of pumpkin and spice is delicious, warming and evocative of the most beautiful time of year. So why not harp on it?

Before we get going though, I have a confession. This recipe was supposed to be a bundt cake. I tried it twice, and both times I couldn't get the darn thing out of the pan. At the end of attempt #2, I had an out of body experience. I watched myself Googling "bundt removal tricks" and sweating through my apron as I held a steaming towel over the pan with one hand and thwacked it with the other, only to feel the sickening detachment of the lower half of the cake onto a plate...and I realized it was time to give up.

pumpkin loaf 4

But the thing is, in all of its crumbled glory, it tasted absolutely AMAZING. So amazing that even though I had my heart set on a bundt, I couldn't deprive y'all of the cake recipe. The next day, I picked myself up by my Dansko clogs, halved the recipe and threw it in a loaf tin with some pecans.

And you can guess how things turned out, since I don't share anything with y'all that doesn't fall into the iwouldeatthiseveryday category. This is everything a Pumpkin Spice Loaf should be, lightly sweet, tender, moist and great for toasting with butter. Just take my word for it. And of course, this is a truly nourishing treat! Using natural maple syrup, almond flour, local eggs pumpkin puree, this loaf offers quality protein, fiber, vitamins and minerals.

pumpkin loaf 2

One caveat of this bread: to achieve the rich consistency, I highly recommend purchasing blanched almond flour. Almond meal will not give you smooth texture of almond flour, and it might result in a dense, soggy loaf (oof!). This is the brand I use: Honeyville Blanched Almond Flour. If stored properly, this will last you a long time!

This would be a perfect Thanksgiving morning breakfast, and we also loved it with some sautéed apples for dessert. Any way you SLICE it, you'll be glad you made it!

pumpkin loaf 5

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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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