Pain à la citrouille et aux épices, sans gluten

Ingrédients

• 2 cups almond flour, (finely ground)
• 1/2 cup tapioca flour
• 1 tablespoon pumpkin spice mix
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/2 cup canned pumpkin, (not pumpkin pie filling)
• 3/4 cup coconut sugar (or brown sugar)
• 1/4 cup butter, (or coconut oil, melted)
• 1 teaspoon vanilla extract
• 1/2 cup pecans, (chopped)
• 2 ounces cream cheese, (at room temperature)
• 1 tablespoon butter, (at room temperature)
• 1 teaspoon pure maple syrup
• 1/4 teaspoon pure vanilla extract
• 1/2 cup confectioner's sugar, (or powdered Monfruit sweetener)
• 1 1/2 tablespoons heavy cream, (milk or plant-based milk)
• 1/2 teaspoon pure vanilla extract

Préparation

1. 1

   Preheat oven to 350°F. Line a loaf pan with parchment paper or grease or spray it well with butter or coconut oil.

2. 2

   Combine dry ingredients in a large mixing bowl.

3. 3

   Combine eggs, canned pumpkin, sugar, melted and slightly cooled butter (or coconut oil), and vanilla extract in a smaller bowl.

4. 4

   Add the wet ingredients to the dry ingredients, stirring just until combined.

5. 5

   Gently stir in the chopped pecans.

6. 6

   Spread in the prepared pan, smoothing into the corners.

7. 7

   Bake at 350°F. for 28 - 35 minutes or until a toothpick inserted in the center comes out clean or almost clean. Check a metal pan for doneness at 28 minutes, glass pan may take a little longer. If you're using a cake tester, the temperature in the center should register 200°F. to 205°F.

8. 8

   Cool in the pan for 15 minutes, then remove it to a cooling rack to cool completely before frosting.

9. 9

   Make sure the cream cheese and butter are at room temperature to avoid lumpy frosting! Combine frosting ingredients in a small bowl preferably with an electric mixer. Drizzle on top of pumpkin loaf once it has cooled.