Pumpkin Pecan Snack Bread Recipe - Clean Eating Magazine

Pumpkin Pecan Snack Bread Recipe - Clean Eating Magazine

Prep Time Prep: 10m Total Time Total: 55m

Yield: 8 slices

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#Clean14, Clean Breakfast, Clean Snacks, Clean Desserts

  • ¾ cup almond flour½ cup coconut flour½ cup arrowroot1 tbsp ground flaxseed½ tsp each sea salt, cinnamon and baking soda¼ tsp each ground ginger and allspice3 large eggs⅓ cup coconut oil, melted½ cup pure maple syrup1 tsp orange zest + 3 tbsp fresh orange juice1 tsp pure vanilla extract¾ cup unsweetened pumpkin purée ½ cup chopped unsalted pecans, divided
  • ½ cup BPA-free canned coconut cream1 tbsp pure maple syrup ½ tsp ground cinnamon 1 tsp pure vanilla extract
  1. 1. Prepare bread: Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper.
  2. 2. In a medium bowl, combine almond flour, coconut flour, arrowroot, flaxseed, salt, cinnamon, baking soda, ginger and allspice; whisk to remove lumps.
  3. 3. In a large bowl, whisk together eggs, coconut oil and maple syrup until light and fluffy, 1 minute. Stir in orange zest and juice, vanilla and pumpkin purée. Add flour mixture and stir until no white streaks remain. Fold in 6 tbsp pecans.
  4. 4. Pour into prepared pan. Bake until golden brown and a thin knife comes out clean when inserted into the center, 50 to 55 minutes. Set aside to cool to room temperature. Cut into 8 slices.
  5. 5. Meanwhile, prepare glaze, if using: In a medium bowl, whisk together all glaze ingredients. Drizzle over top of loaf and sprinkle with remaining 2 tbsp pecans.
  6. NOTE: If following our meal plan, freeze 4 servings for Week 2. Thaw and reheat when called for.

Ingredients

  • ¾ cup almond flour½ cup coconut flour½ cup arrowroot1 tbsp ground flaxseed½ tsp each sea salt, cinnamon and baking soda¼ tsp each ground ginger and allspice3 large eggs⅓ cup coconut oil, melted½ cup pure maple syrup1 tsp orange zest + 3 tbsp fresh orange juice1 tsp pure vanilla extract¾ cup unsweetened pumpkin purée ½ cup chopped unsalted pecans, divided
  • ½ cup BPA-free canned coconut cream1 tbsp pure maple syrup ½ tsp ground cinnamon 1 tsp pure vanilla extract

Instructions

  1. 1. Prepare bread: Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper.
  2. 2. In a medium bowl, combine almond flour, coconut flour, arrowroot, flaxseed, salt, cinnamon, baking soda, ginger and allspice; whisk to remove lumps.
  3. 3. In a large bowl, whisk together eggs, coconut oil and maple syrup until light and fluffy, 1 minute. Stir in orange zest and juice, vanilla and pumpkin purée. Add flour mixture and stir until no white streaks remain. Fold in 6 tbsp pecans.
  4. 4. Pour into prepared pan. Bake until golden brown and a thin knife comes out clean when inserted into the center, 50 to 55 minutes. Set aside to cool to room temperature. Cut into 8 slices.
  5. 5. Meanwhile, prepare glaze, if using: In a medium bowl, whisk together all glaze ingredients. Drizzle over top of loaf and sprinkle with remaining 2 tbsp pecans.
  6. NOTE: If following our meal plan, freeze 4 servings for Week 2. Thaw and reheat when called for.