Ingredients
- 3/4 cup plus 1 tablespoon coconut flour sifted (70 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 large eggs
- 1/3 cup pure maple syrup
- 2 tablespoons coconut oil melted, plus extra for greasing the pan
- 1 cup canned pumpkin
- 1/3 cup pecans roughly chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of a loaf pan with parchment paper, greasing the sides generously with coconut oil.
- In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt, and baking soda.
- In a separate large bowl beat together the eggs, maple syrup, and coconut oil with an electric hand mixer until well mixed. Add in the pumpkin and beat until well combined.
- Whisk the dry ingredients into the wet until well combined. Let stand for 10 minutes so the coconut flour can absorb some moisture.
- Spread into the prepared pan and top with the pecans, lightly pressing them in. Bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 5 mins. Let cool completely in the pan.
- Slice and enjoy!
