PECAN PUMPKIN BREAD
A tender, moist, satisfying, and subtly spiced treat – Great to share with friends, family and a cup of tea!
1.5 Flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp sparkling water)
¼ cup olive oil
¼ cup maple syrup
¾ pumpkin puree
2 Tbsp mashed ripe banana
2/3 cup* packed coconut sugar/your preference for sugar (*or to taste)
½ tsp sea salt
2 tsp baking soda
½ tsp cinnamon
1-2 tsp pumpkin spice
1/2 to 1/3 cup of sparkling water (adds lightness and air to the batter)
1 cup rolled oats
½ cup + 1 Tbsp Almond meal or Coconut meal
1¼ cup gluten free flour bread
3 Tbsp pumpkin seeds.
1/2 Cup of Pecans
Prepare flax eggs by whisking the flaxseed meal and water together to create an egg like consistency.
Prepare loaf pan by lightly greasing with coconut oil.
Add pumpkin, mashed banana, maple syrup and olive oil to flax eggs, whisk to combine.
Add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice to mixture, and whisk.
Add sparkling water and whisk again.
Add oats, almond or coconut meal, gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of Oats or GF flour blend. It should be semi-thick and pourable. So add sparkling water if it seems to thick.
Scoop into loaf pan and top with raw pumpkin seeds and few pecans.
Bake from 45 minutes to 60 min. or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let set in pan for 20 minutes and then gently transfer to a plate to cool.
Top with pumpkin seeds and pecans. Let cool completely before slicing.
Use a very sharp knife to slice place on plate and add a touch of your favorite topping … whipped cream, creamy butter, holiday jams!
Enjoy this bread as a part of your holiday spread with friends and family.