Pumpkin Pecan Pie Bread
Yield 1 Loaf
This is a delicious pumpkin treat - and honestly the pecan topping is delicious!
- 1/2 Cup Butter
- 1/2 Cup Maple syrup
- 1/2 Cup Pumpkin, canned
- 1 Teaspoon Vanilla
- 2 Cups Whole Wheat flour
- 2 Teaspoons Baking powder
- 1 Teaspoon Baking soda
- 2 Teaspoons Pumpkin pie spice
- 1 Teaspoon Salt
- 1/4 Cup Non dairy milk, I used Almond milk
- 1/2 Cup Pecans, roasted (chopped)
- 3/4 Cup Pecans, roasted (chopped)
- 2 Tablespoons Vegan butter
- 2 Tablespoons Maple syrup
- 1/4 Cup Coconut sugar or brown sugar
- 1/2 Teaspoon Vanilla
Preheat the oven to 350 degrees.
Now with a hand mixer or a stand mixer, combine the room temperature butter and maple syrup.
Next, add in the pumpkin and vanilla. Continue mixing to fully combine.
Then, in a separate mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Now, start adding the dry ingredients to the wet ingredients, beginning to mix. Then, alternate mixing the dry ingredients and the non dairy milk into the wet ingredients. Until everything is fully combined.
Next, add the 1/2 cup chopped pecans to the batter, and fold in.
Spray a loaf pan with non stick spray, and scoop the batter into the loaf pan. Spread out evenly.
Then, make the pecan pie topping. In a small skillet or pot, combine the chopped pecans, vegan butter, maple syrup, sugar and vanilla. Heat on medium low, stir and melt everything together.
Let it heat for a minute, until it bubbles. Then remove from the heat, and pour it evenly over the whole top of the unbaked bread.
Now bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean. Let cool and serve immediately, or save for later.