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Cinnamon Scented Pumpkin Bread with Roasted Pecans
Ingredients
Units Scale
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!!!
