Pumpkin Pecan Quick Bread (Grain Free)


Pumpkin Pecan Bread Loaf

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

Ingredients:

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

4 Eggs

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.

Pumpkin Pecan Bread Batter

 

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.

Pumpkin Pecan Quick Bread Ready for the Oven

Pumpkin Pecan Quick Bread Ready for the Oven

 

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

  • Go to In My Pantry for where to buy ingredients and my favorite brands
Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

5 Comments

  1. Jess says:

    This quick bread is delicious. I love to toast it just a little bit and drizzle a tiny bit of honey on top, but it’s actually sweet enough without it (I just love honey).
    Today I made muffins with the mix instead of a loaf so it cooked faster and was already portioned into serving sizes. It worked beautifully.
    Thank you so much!
    Wondering if I could use this recipe and tweak it a bit to make gingerbread? May have to experiment.

    Liked by 1 person

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