Grain Free Pumpkin Pecan Bread

Grain-free, dairy-free pumpkin pecan bread  from GF Canteen

I always have leftover pumpkin after the pies are made. I bet you do, too. Grain-free, dairy-free pumpkin pecan bread is a great way to use it up and eat something tasty that isn’t pie.

This is just the kind of quick bread you can serve to everyone. Watch it disappear (which means you probably want to make more than one).

The one big lesson I learned about hosting a crowd for the holiday is that if they are busy eating they probably aren’t busy having discussions (read: debates) about whose car gets the best mileage or which processor is faster in whatever la-di-da androidy thing or an i-am-going-to-rule-your-life iPhone.

Yep. I nominate grain-free pumpkin pecan quick bread for a Nobel for world peace. Or maybe just an award for holiday goodwill in the category of good eats.

(And maybe I just need some coffee. And a slice of pumpkin quick bread.)

To good food, happy guests, and plenty of pumpkin spice stuff.

Need Thanksgiving recipes? We’ve got a few right here.

 

.Grain-free, dairy-free pumpkin pecan bread  from GF Canteen

Grain Free Pumpkin Pecan Bread
Print
This is like a cold-oven pound cake. No need to preheat the oven, and it works better if you do not. Also, be sure to set aside some of the chopped nuts to scatter on top of the batter right before placing the quick bread in the oven.
Ingredients
  • 250 grams blanched almond flour (2½ cups)
  • 120 grams tapioca starch (3/4 cup)
  • 2 tablespoon coconut flour
  • 100 grams granulated sugar (1/2 cup)
  • 50 grams coconut sugar (1/4 cup)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 140 grams coarsely chopped pecans (1 cup)
  • 180 grams canned pumpkin puree (3/4 cup)
  • 120 grams nondairy milk (1/2 cup)
  • 1 orange, zested
  • 3 extra large eggs
  • 120 grams neutral vegetable oil (1/2 cup)
  • ½ teaspoon vanilla extract
Instructions
  1. Spray a 9x5 pan with nonstick spray. In a medium bowl blend together almond flour, tapioca starch, coconut flour, sugars, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and nutmeg until combined. Set aside one teaspoon of the mixture and blend with the pecans in a small bowl. In a large bowl whisk together pumpkin puree, milk, zest, eggs, oil and vanilla until blended. Add flour mixture to the pumpkin bowl and blend until batter is smooth. Stir in the nuts but set aside a tablespoon to scatter on top of the batter. Scrape batter into prepared pan, add the remaining nuts to the top and place in a cold oven.
  2. Turn oven temperature to 350°F. Bake 35 minutes and turn temperature down to 325°F. Baking 30-35 minutes more or until the center of the bread registers190°F on an instant read thermometer or a toothpick in the center comes out clean. Cool in the pan about 15 minutes and then gently transfer quick bread to a rack to cool completely. Removing the bread from the pan on its side is easiest. Wait until it cools before standing up – it’s pretty fragile while it is hot. Once it is cool, slice with a serrated knife.

Grain-free, dairy-free pumpkin pecan bread  from GF Canteen

Leave a Comment