Spiced Pumpkin & Pecan Bread

A delicious and healthy spiced pumpkin and pecan bread that can also be eaten for breakfast, using roasted pumpkin mash and sweetened with some maple syrup. I guarantee even if you’re not a fan of pumpkin you will easily devour this pumpkin pecan bread. Its dairy and gluten free too.

If you’re after another delicious, gluten and dairy free bread, check out my Flourless Banana and Raspberry Bread.

Ingredients

1 cup buckwheat flour

1 tsp cinnamon

1 tbsp pumpkin spice mix(see recipe here)

1 tsp baking soda

1 tbsp coconut sugar

1 cup pumpkin purée (i use mashed roasted pumpkin)

3 eggs

1/4 cup maple syrup

1/4 cup macadamia oil or sub for melted coconut oil

1 tsp vanilla bean paste or 1/2 tsp vanilla bean powder

1 tbsp ACV or lemon juice to activate the baking soda

1/4 cup pumpkin seeds

1/4 cup chopped pecans, roughly chopped

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Method

1. Preheat oven to 160ºC.

2. Line a loaf tin with parchment paper.

3. In a small bowl add the dry ingredients and set aside.

4. In a blender, add the pumpkin puree with all the wet ingredients and blend until well combined. Transfer the batter to the bowl with dry ingredients and stir gently until of the ingredients are mixed well.

5. Fold in the seeds and pecans.

6. Spoon the batter into the loaf tin and decorate with extra pecans and pumpkin seeds.

7. Bake for approximately 45 minutes. Test with a skewer to check it has been cooked through.