Serves 4
Delicious gluten and dairy-free pumpkin bread that my kids love during this time of year and perfect to make for Thanksgiving! Soft, fluffy, naturally sweetened, full of flavor and so easy to make!
Ingredients:
1/4 cup melted coconut oil
1/2 cup maple syrup
1 cup almond flour
¼ cup coconut flour
3 eggs
¾ cup pumpkin puree
1 tsp. pumpkin pie spice
1 tsp. cinnamon
½ tsp. sea salt
½ tsp. baking soda
Preparation:
Grease a 9x5 inch loaf pan with coconut oil and preheat oven to 325 degrees.
In a large bowl, combine the eggs, maple syrup, pumpkin and melted coconut oil. Mix well.
Add the rest of the ingredients and stir until well-combined.
Pour the batter into loaf pan and bake for 45-60 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean. Let the bread cool for 10-15 minutes before slicing.
Enjoy!
Store in a closed container for about a week in the refrigerator.
Feel free to add walnuts, pecans and/or chocolate chips in the batter or as a topping if desired.