Hello hello everyone! I’m slowly but surely getting into the pumpkin spirit and I’m loving it! I made this decadent yummy bread because my friend is coming over for a lunch date later, so this will be dessert, with some homemade ice cream, darn I spoil the people I love 🙂 I must confess I’ve already had a slice..or two, and it was hmm hmm good. The pecans are totally optional, but I think it tastes better when you get a nutty crunch with every slice. Cheers!

Recipe: Modified from closetcooking.com

Dry Ingredients:

1 cup brown rice flour
3/4 cup gluten free oat flour
1 tsp gluten/aluminum free baking powder
1/2 tsp gluten/aluminum free baking soda
1/2 tsp organic sea salt
1 tsp ground cinnamon
1/2 tsp grated ginger
1/2 tsp nutmeg
1/2 tsp cloves

Wet Ingredients:

2/3 cups organic coconut palm sugar (trust me, you want that amount. It has a low glycemic index, and you wouldn’t eat the whole bread ;))
1 cup organic pumpkin puree
2 large organic bananas
1/2 cup organic non fat plain greek yogurt
1 cup toasted pecans (crushed)

Pre-heat oven to 350°F.

Mix dry (except pecans) and wet ingredients in two separate large bowls until well incorporated.

Bring dry and wet ingredients together, then add pecans and mix until well incorporated.

Pour batter into a non stick 9/5 inch loaf pan. Grease with a dap of coconut oil if you want.

Bake for 55-60 minutes or until it passes the toothpick test.

When ready, let it cool for 15 minutes. The bread might be a little moist and that’s okay. But it will fall apart if you try to slice it when it’s hot. Be patient 🙂

Top with additional toasted pecans and consume. Can me eaten with butter, cream cheese, honey, maple syrup, or by itself! With a pumpkin spiced latte 🙂