It is still 100 here in the valley. I am definitely missing crisp air especially with fall on the horizon. But I guess I get to extend my summer tan a little longer so I won’t complain.
Last week I posted a pumpkin cookie recipe and also shared about my love for Williams Sonoma quick bread. So instead of just telling you about it, I thought I’d make it for you. I was shocked that I nailed it on my first attempt. This bread, everything from the smell to the taste to the texture, is on point. While I was baking it and tasting it I was filled with nostalgia from when I was a kid.
This bread is paleo friendly and keto friendly. It is gluten and grain free. I do try to cook and bake as plant based as possible, but i do love to use eggs when baking. I apologize to any vegan followers I have. I definitely will try and nail some vegan pumpkin recipes soon. For this recipe I used cassava flour. I buy mine off of Thrive Market. They have their own brand of cassava flour and they also have Otto’s cassava flour which you can find at Whole Foods as well. I use cassava flour alot in baking and cooking. It is on the pricier side, but it adds great texture to dishes. We use it alot or our tortillas which is a story for another day.
Anyways, here is the recipe for the pecan spice pumkin bread
1 1/2 cup almond flour
1/4 cup cassava flour
1/2 tsp baking soda
1/2 tsp baking powder
3 tsp pumpkin spice (i like to add a dash extra)
1/2 cup coconut sugar
1/2 cup melted coconut oil
1/2 cup 100% pumpkin puree
1/3 cup almond milk (I used Califia Farms Unsweetened Almond Milk)
1 tsp vanilla
Preheat oven to 350. Coat a bread pan with coconut oil. In a bowl, mix together dry ingredients. Leave out pecans for last. In a separate bowl, mix together the wet ingredients. Mix wet and dry ingredients together until combined. Fold in pecans. Pour into bread pan. Bake for 45-50 minutes. Remove from heat, let cool, and enjoy.
I can’t wait to hear what you guys think. let me know in the comments,