Pumpkin Pecan Bread with Pumpkin Cinnamon Coconut Butter

titlePhoto Oct 07, 10 07 40 AM (1)s Photo Oct 07, 10 09 01 AMsThe fall foliage is in full force up here on the mountain and I’m taking advantage of it every second I can!  It’s been a very hard week; in my last post I introduced you to my little family of furbabies. My first furbaby that I rescued & adopted passed away last week and needless to say, I’ve been heartbroken over the loss of both her and her husbunny Jack within a 2 month span.  To work through it I’ve been drowning myself in recipe testing & finalizing.  Enter my pumpkin pecan bread: this has been in the works for a year, and I was never 100% satisfied with the outcome, until now!  There’s something extremely comforting on a cool fall morning to have your house fill with the scent of pumpkins & pecans baking.  I love this bread sliced, topped with my pumpkin cinnamon coconut butter, then toasted to melt the butter into the bread! Enjoy! xx Leesmarley 1 scene1 scene2


Ingredients (makes 1 loaf):

  • 1 Cup pumpkin puree (fresh or canned)
  • 3/4 Cup sorghum flour
  • 3/4 Cup potato starch (may replace with Tapioca starch) PLEASE NOTE: You may make this with 1 1/2 Cups wheat flour by omitting the sorghum flour & potato starch, but please remember to OMIT the xanthan gum!!
  • 3/4 Cup coconut sugar
  • 3/4 Cup pecans, roughly chopped & toasted in  your 350 degree oven for about 10 minutes
  • 1/4 Cup nondairy milk (I had hemp milk on hand)
  • 1/4 Cup melted coconut oil
  • 1 Tablespoon apple cider vinegar (don’t have any on hand? White vinegar may be substituted)
  • 1 Tablespoon xanthan gum / guar gum / ground chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cloves
  • Pumpkin Cinnamon Coconut Butter:
    • 4 Cups shredded coconut, unsweetened
    • 1/4 Cup pumpkin puree
    • 2 Tablespoons coconut oil
    • 1 Tablespoon maple syrup
    • 2 -3 teaspoons ground cinnamon
    • 1 teaspoon allspice
    • 1/2 teaspoon ground nutmeg
  • 1 Tablespoon coconut oil, solid, set aside


  1. Preheat your oven to 375 degrees Fahrenheit.  In a large mixing bowl, whisk together your flours, sugar, xanthan gum, baking powder, ground cinnamon, baking soda, sea salt, allspice, ground nutmeg, and cloves until combined.  Add in your pumpkin puree, nondairy milk, coconut oil, apple cider vinegar, and stir until everything is fully incorporated, free of lumps.   Stir in your chopped & toasted pecans until fully incorporated.Photo Oct 07, 8 38 24 AMs Photo Oct 07, 8 49 32 AMs Photo Oct 07, 8 53 52 AMs
  2. Spray a loaf pan with nonstick spray and dust with extra flour (I used sorghum flour) – note: it helps to rotate the pan and tape the sides & bottom to ensure the pan in thoroughly coated.  Why do this step? I’ve found it removes from the pan much easier and you get a more golden exterior.  Pour your batter into your prepared loaf pan and smooth over the top.  Pop it in your oven for 20 minutes.  After 20 minutes spread the remaining 1 Tablespoon of coconut oil atop until melted.  Pop your bread back in the oven for another 20 minutes to finish baking.  Test with a toothpick inserted into the center of your bread; if it pulls out cleanly your bread is ready!  Let cool on a wire wrack.Photo Oct 07, 8 56 50 AMs Photo Oct 07, 9 01 09 AMs Photo Oct 07, 9 20 43 AMs Photo Oct 07, 9 44 28 AMs
  3. While our bread is baking, let’s whip up some pumpkin cinnamon coconut butter!  I’m giving you all a warning now: this is extremely addictive!!  I top this on my  bread and lightly toast it so the butter melts into the bread (I also add chipotle peppers to this and make a spicy pumpkin butter that is great on baked squash, rice, quinoa, in soups, breads…get creative!).  Add your shredded coconut to your food processor and run for about 10 minutes (you’ll need to scrape down the sides periodically).  It will start to come together and become more smooth the more your process it!  Once your coconut butter is smooth, add in your pumpkin puree, coconut oil, maple syrup, ground cinnamon, allspice, nutmeg, and process until all ingredients are fully incorporated.  Taste a bite and adjust any seasonings as necessary (one bite..I will stress that.  Yes, it’s that addicting!). Store in a sealed container in your fridge.
  4. Enjoy eating whole!Photo Oct 07, 9 45 24 AMs Photo Oct 07, 9 46 04 AMs Photo Oct 07, 9 47 55 AMs Photo Oct 07, 10 07 32 AMs Photo Oct 07, 10 07 40 AMs Photo Oct 07, 10 08 04 AMs Photo Oct 07, 10 09 01 AMs Photo Oct 08, 8 43 25 AMs


    • eatingwhole says:

      Thank you!! It’s absolutely delish – and I love the coconut butter! Of course you can use premade coconut butter and mix in the pumpkin, but it’s so easy to make your own! ☺️❤️

  1. Pingback: Eating Healthy Recipes Using Coconut Oil « Recipes for Health

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