Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

I hope you all like this as much as I did.  The topping takes pumpkin bread to a little fancier level - perhaps serve it at a tea party, holiday brunch, give as gifts to neighbors, or bring a loaf to my house....:^)

This recipe is almost identical to the Pumpkin Muffins I recently posted.  The topping is the only difference.

(This recipe has been shared on Allergy Free Wednesday's Blog Hop and Gluten Free Fridays)

Pumpkin Bread with Coconut Sugar, Cinnamon and Pecan Topping (grain free, gluten free and refined sugar free)

Ingredients:

1 1/2 cups cooked navy beans, cooled

3 jumbo eggs  (see FAQ re:  eggs)

1 teaspoon apple cider vinegar

1 tablespoon vanilla

1/2 cup honey

3/4 cup cooked pumpkin (my preference is Libby's canned pumpkin)

1 1/2 cups blanched almond flour (I use Honeyville)

1/2 teaspoon salt

1 teaspoon baking soda

2 1/2 teaspoons cinnamon

1 1/2 teaspoons freshly grated nutmeg

1/2 teaspoon cloves 

For topping:

1/2 cup batter

2 tablespoons coconut sugar

1/2 tablespoon cinnamon

1/2 cup pecans, chopped

Instructions:

Preheat oven to 350F.  Grease 8"x4" loaf pan and line with parchment.  (For pics on lining the pan, see Yummy Grain Free Bread.) 

In a food processor, puree navy beans, eggs, apple cider vinegar, vanilla, honey and pumpkin until smooth.

In a separate bowl, whisk together blanched almond flour, salt, baking soda, cinnamon, nutmeg and cloves until combined.  Add dry ingredients to wet and pulse until combined.  Scrape down sides and pulse again.

Place 1/2 cup of batter in a small separate bowl.  Add coconut sugar, cinnamon and pecans to reserved batter. Scrape the rest of the batter into prepared loaf pan.  Tap pan on counter a few times to bring air bubbles to the surface.  Pour topping over batter in pan.  

Bake for 30-45 minutes (depending on how many loaves you are baking at a time.)