Simple Paleo Pumpkin Bread

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin puree, organic

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/3 cup Coconut milk, creamy full fat

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 3/4 cup Almond flour
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Coconut flour, organic
  • 1 tbsp Pumpkin pie spice
  • 1 pinch Sea salt, fine-grain
  • 1/4 cup Tapioca flour
  • 1 tsp Vanilla extract, pure

Found on paleorunningmomma.com

Description

Ingredients

• 3 eggs
• 1 cup organic pumpkin puree
• ⅓ cup creamy full fat coconut milk*
• ⅓ cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 and ¾ cup blanched almond flour
• ¼ cup tapioca flour
• 1 tbsp organic coconut flour***
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice
• ½ tsp ground cinnamon
• pinch fine grain sea salt

Directions

• Preheat your oven to 350 degrees and line a medium loaf pan** (I used this 8.5x4.5 one) with parchment paper, with a couple of inches overlapping for easy removal.
• In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
• In a medium bowl, combine the almond flour, tapioca flour, coconut flour*** baking soda, pumpkin pie spice, cinnamon and salt
• Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain like I did - you can use it for french toast - coming soon!)
• Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
• Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.
• Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!