Description
Delicious and dense paleo breakfast or snack bread.
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan baking parchment.
- Stir almond flour
- coconut flour
- pumpkin pie spice
- baking soda
- baking powder
- and kosher salt together in a bowl with a whisk to mix.
- Beat pumpkin puree
- eggs
- maple syrup
- coconut oil
- and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 8