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Pumpkin Pecan Raisin Bread

Moist and sweet pumpkin pecan raisin bread is a delightful autumn treat.


Pumpkin bread is one of my autumn comfort foods. That sweet and savoury pumpkin flavour is, in the case of this recipe, joined by the crunch of pecans and sweet raisins. This bread so moist and delicious. Definitely feels and tastes like an indulgence!


This pumpkin bread, it's gluten-free, dairy-free, sugar-free, and great for ovo-lacto vegetarians.


For anyone with a ginger allergy, use cinnamon instead. Cut the amount to 1/2 teaspoon and it will turn out lovely.

 

Ingredients

(Makes 12 servings)

  • 1, 15oz can (540ml) pumpkin purée

  • 1/4 cup almond milk (or other non-dairy/dairy milk)

  • 1 teaspoon ground ginger

  • 1, 1/2 cups cassava flour (or 2 cups all-purpose flour and omit the tapioca flour)

  • 1/2 cup tapioca flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 cup plant-based butter, softened

  • 1 cup monk fruit sweetener (or granulated white sugar)

  • 2 large eggs

  • 1/2 cup pecans, chopped (+ additional halves for decoration (optional))

  • 1 cup raisins

 

Directions

Preheat oven to 325°F / 165°C then prepare a 9-inch x 5-inch loaf pan by greasing it then lining it with parchment paper. Set aside.


In a mixing bowl, add the pumpkin purée. Add the nut milk and ginger then mix well to combine. Set aside.


In a separate bowl, sift together the cassava and tapioca flours, baking powder, baking soda, and salt. Set aside.


In a large mixing bowl, using an electric hand mixer, add the butter and sweetener and beat on high until the mixture becomes light and fluffy. Stop to scrape down the sides of the bowl as needed. Lowering the speed to medium-high, add the eggs one at a time ensuring the first is well incorporated before adding the second. Once both eggs are incorporated, slowly add the pumpkin and milk mixture. Combine well. Lowering the mixer speed to low, slowly blend in the dry ingredients. Switching to a spatula, fold in the pecans and raisins.


Pour the batter into the loaf pan and bake until a toothpick inserted into the centre of the loaf comes out clean (about 75 minutes). Remove from the oven and let stand 15 minutes before using a knife to carefully separate any stuck edges. Use the parchment paper to lift the loaf out of the pan and let cool on a wire rack until the bread reaches room temperature.


Decorate with additional pecan halves (optional). Slice and enjoy!

 
 

Nutritional Information Per Serving:

total calories = 224 | total fat = 8.23g | saturated fat = 1.88g | cholesterol = 32.5mg | sodium = 388.21mg | net carbohydrates = 47.66g | dietary fibre = 3.62g | sugars = 10.32g | protein = 3.1g

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