This easy pecan bread is subtly spiced with cinnamon and nutmeg, then baked to a golden perfection. And it's simple to throw together in just 30 minutes.
Who doesn’t love bread?! I definitely do, both in its sweet and savory varieties. I first made this bread as a random experiment in the kitchen when I was looking for a new snack idea, and fell in love with the result.
This bread is perfectly spiced with cinnamon, which gives your kitchen the most amazing aroma. The addition of pecans also gives it a great crunch. And with its fluffy, spongy texture - no would ever guess that this pecan bread is both vegan and gluten-free!
I love eating this bread either on its own, or with a spread such as peanut butter, yogurt, or a drizzle of maple syrup. It’s great as a dessert or snack, but also ideal for breakfast with a cup of coffee!
Ingredients and Substitutions
The ingredients you need to make this vegan pecan bread are:
- Chickpea flour. This is great for adding lightness and fluffiness – don’t worry, the bread won’t taste like chickpeas!
- Buckwheat flour. This will add a rustic, nutty flavor.
- Rice flour.
- Baking powder.
- Baking soda.
- Cinnamon.
- Coconut sugar. Or regular white sugar. I would not recommend using a liquid sweetener as this will make the texture too dense.
- Nutmeg.
- Salt.
- Plant based milk. Use any variety from a carton. I usually use oat milk or soy milk.
- Melted vegan butter, preferably an unsalted variety. You could also use coconut oil.
- Flax eggs. A flax egg is made by combining ground flaxseed with twice the amount of water and setting aside for 5-10 minutes to soak.
- Apple cider vinegar.
- Pecan nuts. You can use any other nuts of your choice.
Making the Bread (Step by Step)
First, preheat the oven to 180 degrees C /350 degrees F and lightly grease a 2lb loaf pan.
In a large mixing bowl, combine the chickpea flour, buckwheat flour, rice flour, baking powder, baking soda, cinnamon, coconut sugar, nutmeg and salt.
In a separate bowl, combine the plant based milk, vegan butter, flax eggs and apple cider vinegar.
Next, add the wet ingredients to the dry and mix thoroughly before stirring in the pecan nuts.
Transfer the batter to the loaf pan and bake in the preheated oven for around 25 minutes, until crispy and golden brown, and a toothpick comes out clean.
Storing and Freezing
You can keep this vegan pecan bread in the fridge, covered or in an airtight container, for up to 5 days. It is also freezer-friendly. Freeze it as slices in freezer-friendly bags, and thaw in the toaster.
More Bread Recipes
If you love this pecan bread, be sure to check out these other delicious bread recipes.
Equipment
- Conventional oven
- Loaf pan
- Mixing bowls x 2
Ingredients
- ¾ cup chickpea flour
- ½ cup buckwheat flour
- 1 cup rice flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ cup coconut sugar
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup plant based milk
- 3 tbsp vegan butter melted
- 2 flax eggs (see recipe notes)
- 2 tbsp apple cider vinegar
- 1 cup pecan nuts chopped
Instructions
- Preheat the oven to 180 degrees C / 350 degrees F and lightly grease a 2lb loaf pan.
- In a large mixing bowl, combine the chickpea flour, buckwheat flour, rice flour, baking powder, baking soda, cinnamon, coconut sugar, nutmeg and salt.
- In a separate bowl, combine the plant based milk, vegan butter, flax eggs and apple cider vinegar.
- Add the wet ingredients to the dry and mix thoroughly before stirring in the pecan nuts.
- Transfer the batter to the loaf pan and bake in the preheated oven for around 25 minutes, until crispy and golden brown, and a toothpick comes out clean.
Janet penserum says
So Yummi ; please.sent more recipes but not added sugar ; thank you