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)
- 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
- 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.)
