We’ll always make room for a Healthy Maple Pumpkin Bread. c/o @choosingchia
Recipe:
1 1/2 cups spelt flour (can sub gluten-free flour, regular flour or whole-wheat)
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp orange zest
2 eggs (use flax eggs for vegan)
1 cup pumpkin puree
1/3 cup coconut oil, melted and cooled
1/4 cup orange juice
1/2 cup maple syrup
1 tsp vanilla extract
1/4 cup crushed pecans -Preheat the oven to 350 degrees and spray a 8×4 inch loaf pan with cooking spray.
-Mix the flour, baking soda, baking powder, cinnamon, nutmeg and orange zest together in a bowl. Set aside.
-In a separate bowl, whisk the eggs, pumpkin puree, coconut oil, orange juice, maple syrup and vanilla together.
-Pour the wet ingredients into the dry and mix together until combined.
-Pour the batter into your loaf pan and sprinkle with crushed pecans.
-Bake for 45-55 minutes, or until a toothpick comes out clean.
Let cool for at least 30 minutes before serving.