Description
A delicious and healthy pumpkin bread made with almond and coconut flour, perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey or maple syrup
- 3 eggs
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, honey (or maple syrup), eggs, and melted coconut oil.
- In another bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool before slicing and serving.
Notes
- Store leftovers in an airtight container for up to 5 days.
- This bread can be frozen for up to 3 months.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American