You know I love a loaf so I couldn’t resist making an autumnal version! It’s simple to make and delicious with a warming cup of coffee or tea. The pumpkin and pecans also give it a good bump of fibre!
Ingredients:
100g coconut oil
1 tablespoon almond butter
200g coconut sugar
2 eggs
275g pureed pumpkin
150ml milk (I use oat)
250g self-raising flour (I use gluten free)
½ teaspoon baking powder
2 teaspoon ground nutmeg
1 teaspoon cinnamon
Pinch of salt
Handful of pecans
Drizzle of maple syrup
Method
1. Preheat your oven to 160°C. Grease a large loaf pan (I use a 2lb tin) or line with baking paper.
2. Melt the coconut oil. In a large mixing bowl, whisk together the coconut oil, almond butter and coconut sugar.
3. Add in the eggs and whisk for a few minutes until the mix starts to thicken into a batter.
4. Add in the pumpkin puree and milk, and whisk until smooth.
5. Fold through the dry ingredients (other than the pecans).
6. Pour into the loaf tin. Sprinkle the pecans on top and then drizzle over the maple syrup.
7. Bake for around 45 minutes, or until a knife inserted in the middle comes out clean.
8. Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.