Pumpkin Pecan LoafPosted: September 26, 2011
I decided to share this recipe with you because it turned out so well and I know I will definitely make it again sometime. I made it for my Wellness Warehouse Post last week and I’ve been nibbling on it NON STOP !!
It has a slight banana bread flavour, which I find quite strange- as there’s not even the smallest ounce of banana in it?! Weird.
Anyway, try this! (Oh, and for those that care… it’s both gluten and dairy-free. Yip)
What you will need:
1 cup cooked, pureed pumpkin
½ cup oil
2 eggs beaten
2/3 cup sugar
1 1/2 cups brown rice flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp cinnamon
¼ tsp gluten-free baking powder
2/3 cup pecan nuts, roughly chopped
What to do:
Preheat your oven to 180 Degrees C. Grease a standard size loaf tin and set aside. Mix together the eggs, oil, pumpkin and sugar. Combine the brown rice flour, bicarbonate of soda, baking powder, cinnamon and salt. Fold the dry ingredients into the pumpkin mixture and add the nuts. Stir until you form a thick batter. Pour the batter into the loaf tin and bake in the oven for 40-45mins.