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Cinnamon Scented Pumpkin Bread with Roasted Pecans
Ingredients
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2 cups almond flour
1 Tbsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp Himalayan pink salt
1 cup pumpkin puree
1/2 cup maple syrup (optional)
1/4 cup melted coconut oil
2 eggs
1/4 cup plant based milk (I use flax)
1 tsp apple cider vinegar
1 tsp Vanilla Extract
1/2 cup lightly Roasted Pecans (optional)
Instructions
- Preheat oven 350°F.
- Put 1/2 cup raw pecans on a small cookie sheet and roast in oven for 10 minutes.
- Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk, vanilla and apple cider vinegar.
- Slowly add in flour, spices, baking soda and salt.
- Stir to combine and pour into standard size loaf pan covered with baking paper.
- Bake for 30-40 minutes.
- Cool completely, remove from Pan, cover and store in fridge up to 5 days. Enjoy!!!
- Author: Jayne