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. For a photo showing how to line the baking pan with parchment, see Yummy Grain Free Bread.
(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, dairy free, and refined sugar free)
Author: Jen/ my BIG FAT grain free life
Ingredients
- 1½ cups cooked navy beans, cooled
- 4 large eggs
- 1 teaspoon apple cider vinegar
- 1 tablespoon vanilla
- ½ cup honey
- ¾ cup cooked pumpkin
- 1½ cups blanched almond flour (I use Honeyville)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2½ teaspoons cinnamon
- 1½ teaspoons freshly grated nutmeg
- ½ teaspoon cloves
- For Topping
- ½ cup batter
- 2 tablespoons coconut sugar
- ½ tablespoon cinnamon
- ½ cup pecans, chopped
Instructions
- Preheat oven to 350F. Grease 8"x4" loaf pan and line with parchment.
- In a blender, 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 blend until combined.
- Scrape down sides and blend again.
- Place ½ 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 the 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. Two loaves in the oven will require 45 minutes.)
Oh My, this looks absolutely wonderful. I am going to try it asap!
Thank you! It's become another favorite of ours. I hope you like it – let me know how it turns out.
This was excellent! I made it as muffins and they were moist and delicious. No “beany” flavor at all.
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!
YUM YUM and more YUM! I got this tweeted and pinned!
I'm allergic to almonds. Can rice flour be substituted?
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
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!!!
I am following the Paleo method of eating, since that excluded legumes and therefore navy beans, do you have any suggestions as to what I could use as a substitute? I have seen plantains as a substitute in other baked goods, do you think this would work?
Thanks
To be honest, I have no idea. I’ve not used plantains in baking before. If you try it, please let me know!
Jen
This was wonderful. My family loved it. We made it without the topping and it tasted like pumpkin pie in a bar form (we made it in a square baker and cut it in bars to eat).
I’m so glad your family enjoyed it. I haven’t made it in so long! I love all things pumpkin, but now that I can’t have nuts, I’ve been steering clear of using almond flour. 🙁
Great idea to make it into bars…mmmmmmmmmm.
XO
Jen