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PUMPKIN PECAN LOAF

GF: DF: SF: V

Makes 1 loaf

3 cups (300g) grated pumpkin
2 cups almond meal
1/2 cup besan flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
3 eggs
1/3 cup coconut oil, melted
1 tablespoon maple or rice malt syrup
1/2 cup shredded coconut
3/4 cup pecans, half chopped, half left as whole pecans

Preheat your oven to 170C and line a loaf tin with baking paper.
In a large mixing bowl, combine almond meal, besan flour, baking powder, cinnamon, nutmeg and ginger and stir gently.
Place eggs, coconut oil and maple/rice malt syrup in a small bowl and whisk well.
Add grated pumpkin to egg mix then fold into dry ingredients.
Fold through chopped pecans and shredded coconut.
Pour into lined loaf tin, top with remaining pecans and bake for 45-50 minutes or until skewer comes out clean.
Allow to cool in tin for 10 minutes, then remove and place on wire rack for 30 minutes.
Slice and serve as is or topped with your favourite sweet or savoury accompaniments, it works well with both.
Store in airtight container out of fridge for 2-3 days or refrigerated up to one week. Always warm or toast prior to serving.

Category

Breakfast, Mains, Sides & Salads, Snacks, Sweet Treats

Tags
bread, breakfast, cleaneats, corn, dairyfree, glutenfree, healthyfamily, homebakedbread, howtocookbread, howtomakecornbread, nourish, nutrition, recipes, seasonal, simplerecipes, sugarfree, wholefoods
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