Gluten Free Pumpkin Bread
This recipe is a healthier version of a delicious classic - please enjoy!
Servings: 8
Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice
- 3/4 cup Pumpkin Puree
- 1/4 cup Maple Syrup
- 1/4 cup Coconut Oil
- 4 Eggs
Instructions
- Preheat oven to 325°F.
- Whisk together all wet ingredients in a small bowl until as smooth as possible (you can melt the coconut oil, but it will probably re-harden as you are stirring it anyway - just mix it in as well as you can!)
- Combine all dry ingredients together in a separate bowl.
- Mix wet and dry ingredients together until thoroughly incorporated.
- Pour the mixture into a greased (we like to use avocado oil) loaf pan* and bake for 45-60 minutes.
- Allow them to cool off, and then serve! If not eating the day of, wrap them in foil and store in a cool, dry place or the refrigerator.
Notes
*Pro-tip: If you use mini-loaf pans, they are much more likely to come out more fluffy and less dense. Just be sure to shorten the bake time to 30-40 minutes, or until a toothpick comes out clean.