Pumpkin & Pecan Bread

Spotted on FoodBuzz, adapted from Whole Grain Gourmet, this is a real treat Halloween or not. I will definitely make this again as it went straight to one of my favorites. For this recipe, I’ve replaced pumpkin puree with fresh roasted yellow squash. I’ve changed the original recipe quite a bit to make it slightly healthier and it still came out very delicious! The sweetness of this bread is mild and it goes perfect with maple syrup.

pumpkin_bread

Ingredients:

  • ~80 ml raw coconut oil + for greasing.
  • 50 ml natural honey
  • 3 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • Medium sized yellow squash. You should have about 300g of its flesh after roasting. It is best to roast the whole squash, scoop out whatever you need for bread and reseve the rest for other dish.
  • 150 g (preferably unbleached) all purpose white flour
  • 200g soft wholemeal flower
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 120 g chopped pecans
  • 100g sugar-free and dairy-free dark chocolate, 70% or over, broken into small pieces.
  1. Wash your squash (that rimes! 🙂 ), quarter it and scoop out the seeds.
  2. Roast in a preheated to 180 C oven with a little olive oil until its flesh is very soft and mashable. Approximately 35-40 minutes.
  3. When its done, scoop out the required amount of flesh into a bowl and mash it with a potato masher or a fork. Set aside.
  4. Lighly grease a loaf pan with coconut oil.
  5. Combine flours, cinnamon, baking soda and salt in a bowl. Stir and set aside.
  6. In another large bowl, combine coconut oil, honey, maple syrup and vanilla extract and beat intil well incorporated. Add the eggs and lightly beat until just combined. Mix in squash.
  7. Gradually beat in the flour mixture in third intil well mixed.
  8. Stir in chopped chocolate and nuts.
  9. Pour the batter into the pan and bake at 180 C for approximately 45-50 minutes. The top should crack when it’s done and a toothpick should come out clean.
  10. Let it cool slightly, then remove from pan and cool. Slice and serve with a spoonfull of maple syrup.

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