Paleo Pumpkin Bread

Paleo Pumpkin Bread

Pre- Heat oven 350

Note: Refrigerate chilled can of full fat coconut milk & discard half the "water" before starting your batch

Ingredients

Wet Bowl

Dry Bowl

  1. In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.

  2. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt

  3. Slowly and gently mix the dry ingredients into the wet until just combined.

  4. Transfer all the batter into the prepared loaf pan over the parchment paper

  5. Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.

  6. Allow the loaf to cool before slicing. Enjoy!


Scripture: 3 John 1:2

Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul.

Megg Rose