This paleo pumpkin bread is a delicious and dense breakfast or snack.
Ingredients
- ½ cups almond flour: 1 piece
- coconut flour: 0.5 cup
- pumpkin pie spice: 5 tsp
- ½ teaspoons baking soda: 1 piece
- ½ teaspoons baking powder: 1 piece
- kosher salt: 1 tsp
- pumpkin puree: 1 can (15 ounce can)
- eggs: 4 piece
- maple syrup: 0.5 cup
- coconut oil: 5 Tbsp (melted)
- pure vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
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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.
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Beat pumpkin purée, 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.
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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.
