Simple Paleo Pumpkin Bread

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Simple Paleo Pumpkin Bread

Prep Time

10 minutes

Cooking Time

60 minutes

Yields

1 Loaf

 

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

1-2 tbsp organic coconut flour***

1 tsp baking soda

1 tbsp pumpkin pie spice

½ tsp ground cinnamon

pinch fine grain sea salt

 

 

Directions

 

    1    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.

    2    In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.

    3    In a medium bowl, combine the almond flour, tapioca flour, coconut flour*** baking soda, pumpkin pie spice, cinnamon and salt

    4    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!)

    5    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.

    6    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.

    7    Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!

    

 Notes

*I take a chilled can of full fat coconut milk, discard half the "water" and blend up the rest before adding to the recipe

**I used a Wilton medium loaf pan which is 8.5"x4.5" but you can also use a standard 9 x 5

***The addition of coconut flour makes the bread a bit less moist, if you prefer a more moist, cake-like bread you can omit.