Paleo Pumpkin Spice Bread with Maple Pecan Glaze

Enjoy a moist, flavorful Paleo pumpkin spice bread topped with a rich maple pecan glaze, perfect for autumn breakfasts.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9-inch loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the pumpkin puree, melted coconut oil, 1/2 cup maple syrup, eggs, and vanilla extract until smooth.
4. Combine wet and dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, heat 1/4 cup maple syrup in a small saucepan over low heat. Stir in chopped pecans and let simmer for 2-3 minutes.
9. Drizzle the glaze over the cooled bread before slicing and serving.

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