Paleo Pumpkin Bread

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 Make this flavorful paleo pumpkin bread as your next fall treat! Pumpkin is an excellent source of Vitamin A, fiber, zinc, and potassium. Almond flour and tapioca flour are great alternatives to regular flour and are also gluten-free and paleo friendly! Full fat coconut milk boosts immunity, aids in digestion, and helps control cholesterol levels. Cinnamon helps reduce blood pressure, balances blood sugar levels, and is rich in manganese, fiber, and iron. Sprinkle on chopped pecans if desired and enjoy!

Ingredients:

  • 1 cup pumpkin puree

  • 1 ¾ cups blanched almond flour

  • ¼ cup tapioca flour

  • 1 tbsp coconut flour

  • 1 tsp baking soda

  • 3 eggs

  • ⅓ cup full fat coconut milk

  • ¼ cup maple syrup

  • 1 tsp pure vanilla extract

  • 1 tbsp pumpkin pie spice

  • ½ tsp ground cinnamon

  • ½ tsp sea salt

  • ¼ cup pecans, chopped

 Instructions:

1) Preheat oven to 350F and line a loaf pan with parchment paper.

2) Combine pumpkin puree, eggs, coconut milk, maple syrup, and vanilla extract in a large bowl.

3) In a separate bowl, combine almond four, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

4) Combine wet and dry ingredients and add in pecans to mixture.

5) Transfer batter into pan and bake for 60 minutes.

6) Take out of oven and let cool for 8-10 minutes before removing from pan. Slice and enjoy!