The best gluten and dairy free pumpkin bread!
Ingredients:
- 3 eggs
- 1 cup organic pumpkin puree
- 1/3 cup full fat coconut milk
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- A pinch of fine grain sea salt
Directions
- Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper, with a couple of inches overlapping for easy removal.
- In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk, maple syrup, and vanilla extract.
- In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt
- Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, or nuts and seeds.
- Transfer all the batter into the prepared loaf.
- Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is golden brown.
- Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then gently remove the loaf.
After fully cooled slice and enjoy!