Pumpkin Pecan Loaf

Breakfast

Ingredients

1 1/2 cups gluten free flour (can sub for oat flour or regular flour)⁠

1 tbsp pumpkin spice⁠

1 tsp baking soda⁠

1/2 tsp baking powder⁠

1/4 tsp salt⁠

1 cup pumpkin puree⁠

3/4 cup apple butter (can also use apple sauce if you can’t find apple butter)

2 flax eggs⁠

1/3 cup melted coconut oil⁠

2 scoops Bodylogix Vegan Protein Vanilla

1/3 cup chopped pecans⁠

 

Directions

1. Preheat oven to 350°F.⁠

2. In a medium bowl combine flour, pumpkin spice, baking soda, baking powder, protein powder and salt.⁠

3. In a separate small bowl combine pumpkin puree, apple butter, flax eggs, and coconut oil.⁠

4. Once wet mixture is fully combined add to dry mixture by gently folding in, and try to avoid over mixing.⁠

5. Pour mixture into a loaf pan and bake in the oven for 45-50 minutes or until a toothpick can be inserted into the middle and comes out clean.⁠