Paleo Pumpkin Bread
Gluten Free + Dairy Free + Refined Sugar Free + NON-GMO delicious treat!
Equipment
- Oven
- Loaf Pan
- Muffin Tin (substitue for loaf pan)
Ingredients
- 1/2 c Almond Flour
- 1/2 c Coconut Flour
- 1/2 c Manuka Honey Wedderspoon Official Brand
- 1 c Canned Organic Pumpkin
- 2 tbsp Maple Syrup Preferably Grade B
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Pasture Raised Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Cinnamon + Pumpkin Pie Spice
- ~1/4 c Dairy Free Milk as needed for thinning out the texture
Instructions
- Preheat oven to 350F
- Mix all wet ingredients in a bowl and set aside
- Mix all dry ingredients in a bowl and slowly add into the wet mixture
- (Batter is THICK) but add alternative dairy free milk if consistency is too thick, usually about 1/4c works for me
- Bake for 25 mins then turn the pan around half way through to ensure even cooking
- Bake for another 30 mins or until toothpick comes out clean.
- Top with Manuka Honey and organic nuts or coconut shreds and dark chocolate