Moist paleo pumpkin bread that melts in your mouth, just like pumpkin pie! Grain free, dairy free and refined sugar free!
Course Paleo
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 8
Author Sarah | Must Have Mom
Ingredients
1cupalmond flour
1/2cupcoconut flour
1teaspoonground cinnamon
1/2teaspoonpumpkin pie spice
1/4teaspoonground cloves
1/2teaspoonsea salt
1/2teaspoonbaking soda
1cupcoconut sugar or stevia
1/2cupcanned pumpkin puree
1/3cupghee or melted coconut oil
1/4cupcanned coconut milkfull fat
1teaspoonpure vanilla extract
1/2teaspoonalmond extract
4large eggs
Instructions
Preheat oven to 325 degrees Fahrenheit. Move rack to middle position. Lightly coat sides of loaf pan with ghee or coconut oil. Place a piece of parchment paper in the bottom with the sides sticking up to help lift the finished loaf out.
In a food processor, mix together almond flour, coconut flour, cinnamon, pumpkin pie spice, cloves, salt and baking soda. Pulse several times to combine. Add coconut sugar or stevia, pumpkin puree, ghee or coconut oil, canned coconut milk, vanilla extract, almond extract and eggs. Pulse again until well combined.
Use a spatula to transfer to your prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely and then slice. Store loosely covered with a clean tea towel.