Perfect Recipe · Perfect Paleo Pumpkin Bread

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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
2. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
3. 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.
4. 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.

Nutrition Facts

• calories187.5
• carbohydrateContent18.8 g
• cholesterolContent93 mg
• fatContent11.6 g
• fiberContent1.7 g
• proteinContent3.8 g
• saturatedFatContent8.7 g
• sodiumContent733.2 mg
• sugarContent13.9 g