This paleo pumpkin bread is a delicious and dense breakfast or snack.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 5 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- ½ cup maple syrup
- 5 tablespoons coconut oil, melted
- 2 teaspoons pure vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan with parchment paper.
Step 2
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.
Step 3
Beat pumpkin pur?e, 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.
Step 4
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 188 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat9g | 44% |
Cholesterol93mg | 31% |
Sodium733mg | 32% |
Total Carbohydrate19g | 7% |
Dietary Fiber2g | 6% |
Total Sugars14g | |
Protein4g | |
Vitamin C3mg | 13% |
Calcium98mg | 8% |
Iron2mg | 9% |
Potassium192mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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