Flourless pumpkin coconut bread with spiced pecan pumpkin butter

It’s Halloween and it’s only fitting that I post a pumpkin recipe.  This is actually a double pumpkin recipe so there you have it – your 2-for-1 deal of the day! 😉

I had left over roasted pumpkin and used it two ways.  I first adapted my all time favorite and super versatile recipe, and made a flourless pumpkin bread.   I then decided to splurge and I whipped up some spiced pecan pumpkin butter to top the pumpkin bread with.

This is a healthy version of the standard pumpkin bread – it’s more like a nutty loaf if you will.  I use only almond meal, and for extra crunch – a handful of walnuts.  I use minimal sugar, and a good amount of healthy coconut fat.  It is a super moist and light, not too sweet, melt-in-your-mouth pumpkin goodness.

I don’t know about you, but I think the pumpkin butter  they sell in the stores has nothing to do with butter, but everything to do with sugar.  I thought I would try to make my own real pumpkin butter instead.  I roasted some pecans and made a butter with a touch of cinnamon and a dash of maple syrup.  To that I added a good amount of roasted pumpkin.  It was luscious, just a little sweet, and had a nice spicy touch from the maple syrup and cinnamon.  It was the perfect complement to the cake.

For the spiced pecan pumpkin butter you need:

• 1 cup roasted pecans
• 2/3 cup roasted pumpkin
• 1/2 tsp cinnamon
• 1 tbs maple syrup
• pinch of salt

To make the butter:

In a food processor, blend the roasted pecans for 3-4 minutes, or until they liquify and reach a nut butter consistency. Add the rest of the ingredients and blend for a minute.

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Flourless pumpkin coconut bread with pecan pumpkin butter

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

Course: Bread

Servings: 1 loaf

Author: Viktoria

Ingredients

• 3 eggs
• 1/2 cup coconut sugar
• 2 cups almond meal
• 1 1/2 cups roasted pumpkin
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 2 tsp cinnamon
• 1 tsp pumpkin spice or combination of warm spices like ginger, allspice, nutmeg, cloves
• 1/2 cup chopped walnuts
• 1/4 cup coconut oil

Instructions

1. Preheat oven to 350 degrees.
2. Beat the eggs with the sugar. Add the coconut oil, pumpkin, and spices - mix well.
3. Add the almond meal, salt, and baking powder + soda.
4. Mix in the walnut pieces.
5. Oil your baking dish well, and sprinkle liberally with flour (or gluten free flour mix)
6. Pour batter in a cake mold and bake for 40-50 minutes.
7. Serve with a dollop of the spiced pecan pumpkin butter (see above).