This loaf of Pumpkin Pecan Quick Bread is moist and delicious! It is also grain free. The structure of the loaf is fantastic. There is 24 grams of protein in this recipe from the eggs, as well as healthy Omega 3’s and Vitamins A, D, E and K from the yolks, along with 36 grams of protein from the Almond Flour. I used soy free eggs since I can eat eggs without problems if they are soy free. I consumed a fair amount of soy in the past and developed an intolerance to it, and it is present in the eggs of chickens who are fed soy. You can read more about this topic here. You can use any egg you like in the recipe. I recommend a good quality, pastured one.
The bread comes together quickly, just like a quick bread should! It is great for breakfast, a snack, or packed in lunches!
Let’s bake a good quick loaf!
Pumpkin Pecan Quick Bread
1 1/2 Cup Superfine Almond Flour
1 Tablespoon Coconut Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cardamom
1/8 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1/2 Cup Chopped Pecans
1 Cup Pumpkin
1/4 Cup Honey
1/4 Cup Coconut Oil, melted
1 Teaspoon Vanilla Extract
Directions: Preheat the oven to 375º degrees. Line a 8″ loaf pan with parchment paper.
In a medium bowl, whisk together the dry ingredients through the cloves. Set aside. In a small bowl, with a hand held mixer blend together the pumpkin, eggs, honey, coconut oil and vanilla on high speed for 1 minute.
Add the wet ingredients to the dry, and blend with a handheld mixer until completely smooth on medium speed. Fold in the chopped pecans, reserve a few pecans to sprinkle on the top.
Place in the preheated oven, and bake for 50 minutes. Remove from the oven. Use the sides of the parchment paper to lift the loaf from the pan. Cool completely before slicing.
8 to 12 Servings
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