November 7, 2017
My paleo pumpkin pecan bread is delicious and satisfies all those I-love-autumn-cravings. It’s made with minimal ingredients (8 in total), and is packed with nutrients thanks to everyone’s favourite orange fall veggie. The bright orange hue of the almighty pumpkin points to its abundance in a very beneficial phytonutrient: carotene. Carotene converts to vitamin A in the body, which means you get a massive dose of antioxidants that have the ability to prevent a slew of illnesses. So please, continue to happily get your pumpkin on this month! I know I will!
What I love about this pumpkin bread (aside from the fact that it’s delicious!) is that it is sweetened with just 1 Tbsp. of maple syrup, making it low on the glycemic index, which means it won’t spike your blood sugar. Plus, it’s packed with fiber thanks to the pumpkin and healthy fats thanks to the pecans, which will keep you stay satisfied longer. This bread is made with almond flour, so it’s terrific for those who are gluten/grain free or anyone enjoying a low carb, high fat diet.
- 1 cup almond flour
- 1 tsp aluminum-free baking powder
- 1 tsp. pumpkin spice
- Pinch of pink salt
- 1/2 cup raw pecans, chopped
- 1/2 cup plain, organic pumpkin puree
- 3 whole eggs
- 1 Tbsp. 100% maple syrup
- 1 tsp. liquid stevia (optional)
- Preheat oven to 350 degrees and line loaf pan with parchment paper.
- In a large bowl, combine all dry ingredients (except for pecans) and stir until combined.
- Add in wet ingredients and hand stir until well combined.
- Fold in chopped pecans.
- Pour batter into prepared loaf pan and bake on middle rack for 35-40 minutes or until toothpick comes out of center clean.
- Store in airtight container fridge for up to one week.
This loaf is great plain, spread with coconut butter (my favourite!), almond butter, or even some grass-fed butter. I plan on enjoying this with my coffee in the mornings or paired with a salad for lunch.