Paleo Pumpkin Bread

Paleo Pumpkin Bread

Anne Murray
Gluten Free + Dairy Free + Refined Sugar Free + NON-GMO delicious treat!
Prep Time 10 mins
Cook Time 55 mins

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
Keyword dessert, paleo, pumpkin, pumpkinspice

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