Pumpkin Pecan Snack Bread

Servings: 8 slices
Author: Clean Eating

Ingredients

  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot
  • 1 tbsp ground flaxseed
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 3 large eggs
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tsp orange zest + 3 tbsp fresh orange juice
  • 1 tsp pure vanilla extract
  • 3/4 cup unsweetened pumpkin puree
  • 1/2 cup chopped pecans

Glaze

  • 1/2 cup coconut cream BPA free, organic if possible
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 tsp vanilla

Instructions

  • Prepare the bread. Preheat the oven to 350 F. Line a 9×5 inch loaf pan with parchment paper.
  • In a medium bowl, combine almond flour, coconut flour, arrowroot, flaxseed, salt, cinnamon, baking soda, ginger and all spice; whisk to remove lumps.
  • In a large bowl, which together eggs, coconut oil and maple syrup until fluffy. Stir in orange zest and juice, vanilla nd pupkin puree. Add flour mixture and stir until no white streaks remian. Fold in 6 tbsp pecans.
  • Pour into prepared pan. Bake until golden brown about 50 minutes. Set aside to cool and cut into 8 slices.
  • Optional : prepare glaze if using by whisking together the last 4 ingredients. Drizzle over top of loaf and sprinkle with 2 tbsp pecans.

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