with toasted pecans, need I say more?! 

I have been on a bit of a baking kit lately with this fall weather. It seems to have gone from 90 degrees in New Jersey to 60 real quick but I’m not mad about it. Most people who know me know that fall is my favorite season for many reasons, fall baking being one of them. So cozy up to a good movie, crack open your windows, pop this bread in the oven and enjoy a sweet treat with your family! I also love having a slice for breakfast with some cashew or pecan butter, mhmm!

Tag me on IG if you make this so I can share your creations!

This pumpkin bread is gluten-free, refined sugar-free, and dairy-free too! It can be made vegan by substituting the honey for maple syrup, the eggs for flax eggs, and the ghee for additional nut butter.

You will need: 

1/2 cup pumpkin pure

1/2 cup mashed ripe banana

1/4 cup melted ghee ( I love using fourth and heart vanilla ghee)

1/4 cup cashew butter

1/4 cup raw honey

4 eggs or flax eggs

1/2 tsp vanilla

—

1/2 cup coconut flour

1/2 cup almond flour

1 tsp baking soda

1 tsp pumpkin spice

pinch or two of salt

—

1/2 cup chopped pecans

To make: 

Preheat the oven to 350 & line a loaf pan with parchment paper

In two separate bowls mix dry ingredients & wet ingredients

Add wet into dry and mix well by hand

Last, add the pecans and pour over the loaf pan

Bake for 45 minutes, check with a toothpick, and if anything comes back on the toothpick bake another 5 minutes and keep checking until done.