Pumpkin & pecan loaf
Mother’s Day tomorrow — yay!! My girls are freaking out about having to cook me breakfast, ’cause, you know, it’s not like I can “JUST HAVE CEREAL LIKE NORMAL PEOPLE!” Seriously, who would serve their mum cereal on Mother’s Day anyway?! So I took pity and decided to make it easy for them, and most of all, guarantee myself a delicious brekkie. So come tomorrow morning, slices of this loaf will be gently heated and served with some crispy bacon and maybe a fried egg or two — omg now I can’t wait! Happy Mother’s Day all!
2 teaspoons vanilla extract
1 teaspoon ground ginger
2 teaspoon cinnamon
1 1/2 teaspoons grated nutmeg
2 teaspoons baking powder
1/3 cup coconut flour
1/3 cup ground almonds
pinch of salt
3 cups grated pumpkin (I used Crown Pumpkin)
1/4 cup pecan nuts, sliced
sprinkle of cinnamon
grating of nutmeg
1-2 teaspoons coconut sugar (optional)
Preheat oven to 180˚C, fanbake. Line a regular sized loaf tin (11 x 21cm) with baking paper.
Put all the loaf ingredients into a food processor and blend until well combined.
Pour the mixture into the lined tin. Sprinkle the pecan nuts down the middle of the loaf, then sprinkle the spices and coconut sugar all over the top. Cut a long strip of tin foil and place it loosely over the nuts so they don’t burn.
Pop the loaf into the oven and bake for 55-60 minutes or until a knife comes out clean. Rest for 10 minutes in the tin before lifting out and cooling on a wire rack.
Slice into 10-12 slices and slather with a good organic butter or some softened coconut butter — or just eat as is!