Pumpkin and fall clearly have a love affair. So many pumpkin recipes are featured this time of year it’s almost hard to pick one. See what I’m talking about? I like pumpkin but I honestly only seem to cook with it this time of year. Nothing wrong with seasonal baking, even if the pumpkin comes from a can right?! I decided to go with a pumpkin loaf. And once again, for all those who can’t handle gluten, this one’s gluten free. It incorporates almond flour, one of my favorite gluten free baking choices and is somewhat reminiscent of my recipe for my Sunday morning banana muffins featured here.
Pumpkin is a super seasonal storehouse of many anti-oxidant vitamins such as vitamin A, C and E. Just one cup of cooked pumpkin contains more than 200% of your recommended Vitamin A! Not too shabby. You can use fresh pumpkin or canned in this recipe. If using canned, be sure to buy plain, unsweetened.
The recipe is simple, quick and lasted for most of the week once baked. It tasted of fall, spices and warm nuttiness.
- 1 1/2 cup pumpkin
- 3 large eggs
- 1 tbsp vanilla
- 1/4 cup honey
- 1/4 cup of pecans + 2 tablespoons for the topping
- 1/4 cup coconut oil (solid, not melted)
- 2 cups almond flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon