INGREDIENTS

210g all-purpose flour
100g coconut sugar (or normal)
1 tsp. bicarb soda
¾ tsp. salt
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
¾ tsp. ground cardamom
¾ tsp. ground cloves
2 large eggs
340g pumpkin puree (tinned or fresh made)
60ml melted coconut oil
60ml maple syrup
1 tsp. vanilla extract

Topping:
4 tbsp. chopped pecans

METHOD

Preheat the oven to 325°F (160°C). Grease a 9x5-inch (23x13cm) loaf pan.

In a large bowl, whisk dry ingredients together, the flour, sugar, bicarb soda salt, and spices.

In a medium bowl, whisk wet ingredients together, the eggs, pumpkin puree, coconut oil, maple syrup and vanilla extract.

Pour the wet ingredients into dry ingredients and whisk until combined. Now pour the pumpkin batter into the loaf pan and sprinkle the chopped pecans over the top.

Place the pan into the hot oven and bake for 65-75 minutes until golden and a toothpick inserted into the centre of the loaf comes out clean.

Remove from the oven and place the pan on a wire rack to cool completely before removing the pumpkin bread from the pan.

Store the bread in an airtight container on the counter top for 3-4 days.

P.S
If making the pumpkin puree from scratch: Peel and chop the pumpkin, boil in water for 15 minutes until soft. Then drain the water and puree in a blender/magimix