baking · gluten free · paleo · Uncategorized

Pecan Pumpkin Cinnamon Bread

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This grain free bread is so easy to whip together and comes out so moist.

Ingredients:

  • 1 1/2 cups of almond flour
  • 3/4 cup of organic canned pumpkin
  • 3 eggs, whisked
  • 1/4 cup raw honey
  • 3 Tbsp. grass-fed butter OR coconut oil, melted
  • 3 tsp. baking powder
  • 1 Tbsp. cinnamon
  • 2 tsp. of pumpkin pie spice
  • 1 tsp of vanilla extract
  • 1/2 cup of pecans

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Directions:

  1. Preheat oven to 350 degrees F.
  2. First combine all the dry ingredients together in a medium-sized mixing bowl.
  3. Next, in a small bowl, mix all the wet ingredients together.
  4. Pour the wet ingredients into the larger dry ingredients bowl and stir until combined
  5. Chop half of pecans and fold them in.
  6. Grease a bread loaf pan and pour mixture in.
  7. Top with remaining pecans. I  mixed pecans with a little melted coconut oil, coconut sugar, and cinnamon for the topping!
  8. Bake at 350-degrees F for 30 to 40 minutes. Check if fully cooked by inserting a  toothpick inserted into the center.
  9. Cool, slice, serve and enjoy!
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2 thoughts on “Pecan Pumpkin Cinnamon Bread

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