Simple Paleo Pumpkin Bread

Servings: 10

Author:

Prep Time
10 minutes

Cook Time
1 hour

Total Time
1 hour, 10 minutes

Breakfast Dessert Snack

Gluten Free autumn fall Paleo pumpkin bread

Instructions

1 Preheat your oven to 350 degrees and line a medium loaf pan (**8.5×4.5" one used
in this recipe) with parchment paper, with a couple of inches overlapping for
easy removal.
2 In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*,
maple syrup, and vanilla extract.
3 In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking
soda, pumpkin pie spice, cinnamon and salt.
4 Slowly and gently mix the dry ingredients into the wet until just combined. If
desired, you can add in raisins, chocolate chips, or nuts.
5 Transfer all the batter into the prepared loaf pan, scraping the bowl with a
spatula to use every drop. 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
deep golden brown.
6 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.
7 Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!