If there’s one thing Autumn has taught us, its that life is better with Pecan and Pumpkin Loaf. This recipe (and life) is made even better with a toaster, creamy butter and a lashing of fresh honeycomb from the hive.
Pecan & Pumpkin Loaf
Prep time:
Cook time:
Total time:
Ingredients
- Pecan Crumble
- 3 tbsp pecans, chopped
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp turmeric
- 3 tbsp flour
- 3 tbsp oats
- Dry Ingredients
- 2 cups spelt flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1½ tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 3 tbsp pecans, chopped
- Wet Ingredients
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 cup milk (or almond milk)
- 1½ cups pumpkin, steamed and mashed
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ⅓ cup brown sugar (or coconut sugar)
- 4 tbsp maple syrup
Instructions
- Preheat the oven to 180C.
- Line a loaf baking tray with baking paper and set aside.
- Add the dry ingredients to a medium size mixing bowl and toss until the spices are evenly dispersed.
- Add the vinegar and milk to a large size bowl. Let it sit for 1 minute before adding the rest of the wet ingredients. Whisk in the rest of the wet ingredients and whisk them together until fluffy.
- Slowly fold in the dry ingredients to the wet mixture until the dry ingredients are just combined, being careful to not over mix. Add a splash or two of extra of almond milk in necessary.
- To make the crumble, mix the chopped pecans, coconut oil, maple syrup, cinnamon, turmeric, oats and flour in a small bowl.
- Transfer the batter into a loaf pan and top it off by sprinkling the Pecan Crumble mixture on top.
- Bake for 40 mins, or until cooked through the centre (the loaf is ready when an inserted skewer comes out clean)
