Moist paleo pumpkin bread that melts in your mouth, just like pumpkin pie! Grain free, dairy free and refined sugar free!
Author: Sarah | Must Have Mom
1/2teaspoonpumpkin pie spice
1cupcoconut sugar or stevia
1/2cupcanned pumpkin puree
1/3cupghee or melted coconut oil
1/4cupcanned coconut milkfull fat
1teaspoonpure vanilla extract
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.