High-Protein Pumpkin Pecan Loaf | Alt-Baking Bootcamp | Well+Good

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil is a healthier fat option, while canola is usually cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose is often more affordable.

Start by creaming together 3 eggs and 1 cup coconut sugar in a mixer for 2-3 minutes until light and airy.

Add 1 ripe banana to the egg and sugar mixture and whisk until fully combined.

Next, add 1 cup pumpkin puree to the mixture and whisk until fully immersed.

Sift together 1 cup millet flour, 1 cup almond flour, 1/2 cup coconut flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg, then add to the mixer.

Scrape down the sides of the mixer to ensure all ingredients are incorporated.

Add 1 teaspoon vanilla extract and 1/4 cup melted coconut oil to the mixture while mixing on low speed.

Fold in 1 cup whole pecans gently into the batter without overmixing.

Transfer the thick batter into a prepared loaf pan and sprinkle sugar on top before baking.

Preheat the oven to 350°F (175°C) and bake for an unspecified time until done.

Let the loaf rest for at least 45 minutes after removing it from the oven before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens