While Christmas may be over, it’s ALWAYS a good time for pumpkin bread!
I was out of chocolate chips, but wanted something more than a simple pumpkin bread. I found some dried cranberries and pecans in my pantry and thought they would make a great substitution…..
and I was right!
The pecans added a wonderful crunch and nuttiness, while the cranberries added something sweet and chewy. The end result? A myriad of different flavors and textures and SUPER satisfying to the palate!
Total bonus – the recipe is gluten- and dairy-free AND has added protein in it. No need to feel guilty after!
I would pair this with a cup of dark hot chocolate or an espresso – you can’t go wrong either way!
Toodles,
Maxi
Recipe:
Ingredients:
- 3 eggs
- 1 cup pumpkin puree (unsweetened)
- 1/3 cup full fat coconut milk
- 1/3 cup pure maple syrup
- 1 tsp. vanilla extract
- 1 1/2 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/2 cup Shaklee Vanilla Life Shake
- 1 tsp. baking soda
- 1 tbsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- Pinch sea salt
- 1/3 cup raw pecans, chopped (plus extra for on top)
- 1/3 cup dried cranberries (I try to get the ones sweetened with apple juice)
Directions:
Preheat oven to 350. Whisk eggs, pumpkin puree, coconut milk, maple syrup and vanilla extract together. In another bowl whisk almond flour, tapioca flour, pumpkin spice protein, baking soda and spices together. Add in cranberries and pecans. Slowly mix dry and wet ingredients together until well incorporated.
Grab a loaf pan and line with parchment paper. Pour batter into loaf pan and sprinkle additional pecans on top. Bake in oven for 45 minutes or until toothpick comes out clean, and top is golden brown. Let cool before removing from loaf pan. Serve, and enjoy!