It would not be fall without a go-to pumpkin bread recipe! I have an October birthday so I might be biased, but I love fall. Pumpkin is a favorite of mine because it is so versatile, tasty, and nutritious. You can never have too much pumpkin - this bread also includes apple sauce and the perfect blend of spices to capture every flavor of autumn! This recipe is gluten free, dairy free and paleo friendly. I drizzled some cinnamon almond butter on top, but feel free to add chopped nuts or pumpkin seeds as a topping!
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 10
Ingredients:
1 cup of unsweetened pumpkin puree
1/2 Cup unsweetened apple sauce
3 eggs
1 cup almond flour
¼ cup coconut flour
1 teaspoon baking soda
¼ cup maple syrup
2 tablespoons coconut oil
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 teaspoon vanilla extract
Directions:
1.) Preheat oven to 350F.
2.) Lightly grease or spray 8x4 inch loaf pan.
3.) In a large bowl, whisk together the wet ingredients - pumpkin puree, apple sauce, eggs, maple syrup, coconut oil and vanilla.
4.) Mix in the dry ingredients - almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves and allspice.
5.) Once batter is thoroughly mixed, pour into the greased loaf pan.
6.) Bake for 50-60 minutes, or until desired brownness and a toothpick inserted comes out clean.
7.) Let cool, and enjoy!
