This paleo pumpkin bread is a delicious and dense breakfast or snack
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
Stir almond flour
coconut flour
pumpkin pie spice
baking soda
baking powder
and kosher salt together in a large bowl with a whisk to mix.
Beat pumpkin purée
eggs
maple syrup
coconut oil
and vanilla together in a separate bowl until smooth; add to flour mixture and gently stir just until dry ingredients are moistened. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean
55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.
Tips
The batter also makes a great muffin. Just reduce bake time to 25 to 35 minutes.
You can use honey in place of the maple syrup