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My BIG FAT Grain Free Life: Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

Wednesday, October 26, 2011

Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

I hope you all like this as much as I did.  The topping takes pumpkin bread to a little fancier level - perhaps serve it at a tea party, holiday brunch, give as gifts to neighbors, or bring a loaf to my house....:^)

This recipe is almost identical to the Pumpkin Muffins I recently posted.  The topping is the only difference.

(This recipe has been shared on Allergy Free Wednesday's Blog Hop and Gluten Free Fridays)

Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

Ingredients:

1 1/2 cups cooked navy beans, cooled
3 jumbo eggs  (see FAQ re:  eggs)
1 teaspoon apple cider vinegar
1 tablespoon vanilla
1/2 cup honey
3/4 cup cooked pumpkin (my preference is Libby's canned pumpkin)

1 1/2 cups blanched almond flour (I use Honeyville)
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon cloves 

For topping:
1/2 cup batter
2 tablespoons coconut sugar
1/2 tablespoon cinnamon
1/2 cup pecans, chopped

Instructions:

Preheat oven to 350F.  Grease 8"x4" loaf pan and line with parchment.  (For pics on lining the pan, see Yummy Grain Free Bread.) 

In a food processor, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.

In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined.  Add dry ingredients to wet and pulse until combined.  Scrape down sides and pulse again.

Place 1/2 cup of batter in a small separate bowl.  Add coconut sugar, cinnamon and pecans to reserved batter. Scrape the rest of the batter into prepared loaf pan.  Tap pan on counter a few times to bring air bubbles to the surface.  Pour topping over batter in pan.  

Bake for 30-45 minutes (depending on how many loaves you are baking at a time.)

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8 Comments:

At October 26, 2011 at 10:08 PM , Blogger HealBalanceLive said...

Oh My, this looks absolutely wonderful. I am going to try it asap!

 
At October 26, 2011 at 10:09 PM , Blogger Jen said...

Thank you! It's become another favorite of ours. I hope you like it - let me know how it turns out.

 
At November 14, 2011 at 3:50 PM , Blogger audiodoc said...

This was excellent! I made it as muffins and they were moist and delicious. No "beany" flavor at all.

 
At November 14, 2011 at 4:09 PM , Blogger Jen said...

I'm so glad to hear it! Thank you for posting and letting me know. It's hard to believe that you can't taste the beans, but it's true. I'm soon going to post a pumpkin spice cake made with the navy beans that my daughter is crazy over. Every time I make it - it's a bad time for a photo shoot, so once I get some pics I'll put it up. Thanks again!

 
At October 30, 2012 at 11:04 AM , Blogger Cindy Gordon said...

YUM YUM and more YUM! I got this tweeted and pinned!

 
At October 31, 2012 at 9:18 AM , Blogger misslaurie said...

I'm allergic to almonds. Can rice flour be substituted?

 
At October 31, 2012 at 9:43 AM , Blogger Jen said...

I can't vouch for rice flour, but back when we did gluten free (not grain free), I used to use Bob's Red Mill gluten free flour blend. I would try that, though I can't promise the results. There's a great book called Babycakes by Erin McKenna that's a fabulous gluten free cookbook. She doesn't use almond flour at all as far as I can recall. She has GF bakeries in NYC, Los Angeles and Orlando. We've been to the one in Orlando and it's delightful! Hope that helps-

Jen

 
At November 2, 2012 at 9:41 AM , Blogger Cassidy Stauffer said...

Wow! I'll have to make this, looks DE-licious! I made your chicken salad recipe last last and my whole family loved it, thanks!!!

 

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