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Moist Paleo Pumpkin Bread

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
85 min
SERVINGS
8 servings
Breakfast
Moist Paleo Pumpkin Bread
Ingredients
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 5 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 1/2 cup maple syrup
  • 5 tablespoons coconut oil, melted
  • 2 teaspoons pure vanilla extract
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, prepare a 9x5-inch loaf pan by lining it with parchment paper for easy removal.
3
In a large bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Using a whisk, thoroughly blend these dry ingredients together.
4
In another bowl, use an electric mixer to combine the pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract until a smooth consistency is achieved. Gradually add this wet mixture to the dry ingredients, stirring gently just until they are well combined.
5
Pour the batter into your prepared loaf pan and bake in a preheated oven until a toothpick inserted into the center comes out clean, taking approximately 55 to 70 minutes.
6
Once done, let the loaf cool in the pan for 15 to 20 minutes before transferring it to a wire rack to cool completely.