This text is part of the special Plaisirs booklet
With its golden color, row of nuts in the middle and, above all, its soft texture, this bread is a little delight. The secret ingredient in this recipe is pumpkin puree!
Yield | 10 servings
Preparation time | 25 minutes
Cooking time | 70 minutes
INGREDIENTS
Cinnamon and Pecan Crisp
- 1 C. (15 ml) cinnamon
- ½ cup (125 mL) brown sugar
- 2 tbsp. (30 mL) cocoa
- 1 ½ cups (375 mL) pecans, coarsely chopped
- ⅓ cup (80 mL) dairy free margarine, melted
Pumpkin bread
- 1 cup (250 mL) gluten-free flour or regular flour
- ¾ cup (180 ml) almond powder or flour
- ½ cup (125 mL) quick-cooking gluten-free oats
- 1 C. (5 ml) salt
- 1 C. (5 ml) baking soda
- 2 tbsp. (10 ml) baking powder
- 1 C. (5 ml) cinnamon
- ¼ tsp. (1.25 mL) nutmeg
- 1 C. (5 ml) ground ginger
- 1/4 tsp. (1.25 mL) ground cloves
- 1 ¼ cup (310 mL) store-bought pumpkin puree
- ½ cup (125 mL) grapeseed oil or olive oil
- ½ cup (125 ml) maple syrup
- 2 large eggs + 1 yolk
- ⅓ cup (80 ml) water
PREPERATION
Cinnamon and pecan crunch
In a bowl, combine the brown sugar, cinnamon, cocoa and pecans. Add the melted margarine and stir with a fork. To book.
Pumpkin bread
Preheat the oven to 350 ° F and place the rack in the center. Grease a 10×5-inch loaf pan and line with parchment paper, leaving some hanging out on each side. In a bowl, combine the flour, ground almonds, oatmeal, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and cloves. To book. In a large bowl, using an electric mixer, combine the pumpkin puree, grapeseed oil, maple syrup, eggs and water until well combined. Incorporate the dry ingredients, still with an electric mixer. Pour half of the preparation into the mold. Spread with the back of the spatula. Top with half the cinnamon and pecan crisp. Pour in the rest of the preparation. Spread gently with the back of a spatula. Garnish with the rest of the crisp. Bake for about 1 hour 10 minutes or until a toothpick inserted in the center of the loaf comes out clean. If the top of the cake browns too quickly at the end of baking, cover with foil. Let cool on a rack and unmold.
Good to know
Pumpkin bread will keep for three days at room temperature or two months in the freezer. Wrapped in aluminum foil, it will keep its very soft texture. Yum !
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