Paleo Pumpkin Bread

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/3 cup Coconut cream, full-fat

• Condiments

  • 1 tsp Lemon juice
  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 cup Almond flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1/4 cup Coconut flour
  • 1 1/2 tsp Pumpkin spice mix
  • 1/2 tsp Salt
  • 1/2 cup Tapioca flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on ahealthylifeforme.com

Description

Ingredients

• 1 cup Almond Flour
• ½ cup Tapioca Flour
• ¼ cup coconut flour
• 1½ teaspoon baking powder
• 1½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoon pumpkin spice mix
• 1 cup pumpkin puree
• ½ cup pure maple syrup
• ⅓ cup full fat coconut cream (cream only save water to drink)
• 1 teaspoon lemon juice
• 3 tablespoons melted coconut oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350°
• Grease a 9 x 4 loaf pan (I used a bit of coconut oil)
• In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt an pumpkin spice.
• In another large bowl whisk together until blended pumpkin puree, maple syrup, coconut cream, lemon juice, melted coconut oil, eggs and vanilla.
• Slowly add flour mix into pumpkin mix, stirring until blended.
• Pour batter into prepared loaf pan and bake until cooked through approximately 53-55 minutes.