This text is part of the special Pleasures notebook
With its golden color, its row of nuts in the middle and above all its soft texture, this bread is a real delight. The secret ingredient in this recipe: pumpkin puree!
Ingredients
Cinnamon Pecan Crunch
1 C. tablespoon (15 ml) cinnamon
½ cup (125 ml) brown sugar
2 tbsp. tablespoon (30 ml) cocoa
1 ½ cups (375 ml) pecans, roughly chopped
⅓ cup (80 ml) dairy-free margarine, melted
Pumpkin bread
1 cup (250ml) gluten-free flour or regular flour
¾ cup (180 ml) almond powder or flour*
½ cup (125 ml) gluten-free quick oatmeal
1 C. teaspoon (5 ml) salt
1 C. teaspoon (5 ml) baking soda
2 tbsp. teaspoon (10 ml) baking powder
1 C. teaspoon (5 ml) cinnamon
¼ tsp. teaspoon (1.25 ml) nutmeg
1 C. teaspoon (5 ml) ground ginger
¼ tsp. teaspoon (1.25 ml) ground cloves
1 ¼ cups (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
Preparation
Cinnamon Pecan Crunch
1. In a bowl, combine brown sugar, cinnamon, cocoa and pecans.
2. Add the melted margarine and stir with a fork. To book.
Pumpkin bread
1. Preheat oven to 350°F and place rack in center. Grease a 10″ x 5″ loaf pan and line it with parchment paper, leaving it overhanging on each side.
2. In a bowl, combine the flour, almond powder, oatmeal, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and cloves. To book.
3. In a large bowl, using an electric mixer, mix the pumpkin puree, grapeseed oil, maple syrup, eggs and water until well combined. homogeneous.
4. Incorporate the dry ingredients, still using an electric mixer.
5. Pour half of the mixture into the mold. Spread with the back of the spatula.
6. Top with half of the Cinnamon Pecan Crunch. Pour in remaining cake mix. Spread gently with the back of a spatula. Top with the rest of the crust.
7. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center of the bread comes out clean. If the top of the cake browns too quickly after baking, cover the top with foil. Leave to 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 !
Prepare your homemade puree
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