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Pumpkin Bread
The scent of this paleo-friendly pumpkin bread wafting from your kitchen will make family and neighbors come running for a slice!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings, 1 slice each
Calories 156 kcal
Author Openfit
-
1
cup
almond flour
-
¼
cup
coconut flour
-
1
Tbsp.
pumpkin pie spice
-
½
tsp.
sea salt or Himalayan salt
-
½
tsp.
baking powder
-
½
tsp.
ground cinnamon
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4
large
eggs
lightly beaten
-
⅓
cup
coconut oil
melted
-
2
Tbsp.
pure maple syrup
-
¾
cup
pure pumpkin puree
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Nonstick cooking spray
-
Preheat oven to 350° F.
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Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
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Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
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Add flour mixture to egg mixture; mix until just blended.
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Place batter in small loaf pan that has been lightly coated with spray.
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Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.
The Nutrition Facts box below provides estimated nutritional information for this recipe.