Oh My Gosh…this recipe is so delicious. What a great combination, pumpkin, pecan and apple. Make it into a loaf or make into muffins. Keep them or share them. Either way they won’t last.
This recipe is my new favorite. Light and fluffy, a hint of pumpkin and apple and the rich taste of pecans…yum delicious! The perfect little treat for breakfast or dessert and with the streusel topping, what can I say…it’s perfection.
Pumpkin Apple Loaf with Pecan Streusel Topping
Adapted from NancyCreative
- 1 cup blanched almond flour
- 1/2 cup brown rice flour
- 1teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg – optional (I didn’t use nutmeg)
- 1/2 can pure pumpkin
- 3 tablespoons grape seed oil
- 3 tablespoons unsweetened applesauce
- 1 1/8 cups sucanat or turbinado sugar
- 2 large eggs
- 1 cup finely chopped apple, cored and peeled
- 2 1/2 tablespoons sucanat or turbinado sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Preheat oven to 350 degrees. Line a 9×5″ loaf pan with parchment paper or 4 small loaf pans or line muffin pan with muffin liners; set aside.
Streusel: In small bowl, stir together the sugar, cinnamon and pecans. Then set aside.
Batter: In large bowl, whisk eggs until frothy. Add pumpkin, oil, applesauce and sucanat and whisk together.
In separate bowl, whisk together flours, baking soda, and cinnamon. Add to wet ingredients and stir until well combined. Fold in apples.
Spoon the batter into loaf pan or muffin tin. Sprinkle top of batter with the streusel mixture.
Bake loaf for 60 minutes, small loaves for 30 minutes and muffins for 25 minutes or until toothpick inserted in center comes out clean. If not done, continue baking at 2 minute intervals. Remove from oven and let cool.