Pumpkin Pecan Bread with Raisins

Step 1

Toast the pecans and Let fully cool

Step 2

GRIND INTO A MEAL

Step 3

Fold the wet and dry ingredients together

Step 4

BAKE FOR 1.5 HOURS—LET COOL & SLICE

Hi friends!

I’ve been on a loaf bend this year, really wishing to get my favorite oil free, naturally sweetened loaves documented here. We are very big fans of the previously shared banana bread and zucchini bread, and now this pumpkin bread too! The toasted and ground up pecans add the butteriest mouthfeel and texture, while delivering a good source of healthy fat and antioxidants. Pecans are mega nutritious.

I loved what the soaked raisins added to the pumpkin and spices, but feel free to use chocolate chips or another dried fruit if you prefer. Or leave them out entirely for more of a pumpkin ‘purest’ loaf of bread. This one classifies as breakfast for us, but with dark chocolate would be such a nice afternoon or evening treat :).

Hoping you are all having a beautiful fall (or spring in the southern hemisphere!). We are starting to plan our Thanksgiving contributions to this years feast, I can’t believe it is coming up so soon. I’ll be sure to share on social what we end up putting together and I’d love to hear what deliciousness you will be cooking up too!

Happy Baking
x Jessie

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PUMPKIN PECAN BREAD W/ RAISINS
Makes 1 large loaf, about 10 slices.

1 tablespoon ground flaxseed
3 tablespoons water
1 1/2 cups pumpkin purée
1 tsp vanilla extract
1/2 cup coconut sugar
3 tbsp maple syrup
1/2 cup plant milk

1 cup pecans, toasted and ground into flour
2 cups spelt flour whole or sifted
1/2 cup raisins

3/4 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tbsp baking powder
1 tsp baking soda

1. Preheat oven to 325F, and toast the pecans on a parchment lined baking sheet for 10 to 15 minutes, or until fragrant. Let cool fully before processing into a meal using a food processor.

2. Soak raisins in a cup of hot water for 10 minutes.

3. Preheat the oven to 350F

4. Combine the flaxseed and water, set aside to thicken.

5. Mix together in a large mixing bowl the pumpkin, coconut sugar, maple, vanilla, and plant milk.

6. Add the thickened flax mixture and stir.

7. Measure the spelt flour on top of the liquids, and add the pecan meal.

8. Add the salt, spices, powder, and soda.

9. Drain the soaked raisins and toss in the dry mixture on top of the bowl.

10. Incorporate the wet and dry ingredients using a spatula.

11. Pour the batter into a parchment lined 5x7 loaf pan (I used a Pullman loaf pan).

12. Bake for 1 hour, then cover with foil and bake an additional 20 to 30 minutes.

13. Check after 20 minutes with a knife, and cook the additional 10 minutes of it does not come out clean.

14. (If your knife doesn’t come out clean after the full time, keep baking and checking in 5 to 10 minute intervals.)

15. Remove from the pan and let cool on a wire rack.

16. Enjoy a slice warm, and let the rest cool completely under a tea towel before slicing and storing in an airtight container in the fridge.

17. Best if enjoyed within 3 to 4 days. (Can also be frozen if you need to.)