Pumpkin Bread is a buzz word this time of year, that is why Kitchy Kitchen and I made a video all about this delicious Paleo version! Check out her YouTube video for a tutorial, and we hope you enjoy!
Pumpkin Bread
Yields 4 - 5 mini loaves or two standard loaf pans
2 cups almond flour
1-2 tablespoon (s) cinnamon
1 teaspoon ground ginger (optional)
1 teaspoon nutmeg (optional)
1 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
1 cup pumpkin puree
1/2 cup maple syrup (or less for less sweet)
1/4 cup melted coconut oil
2-3 eggs*
1/4 cup coconut milk or almond milk
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
Preheat oven 350°F.
Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk, vanilla and apple cider vinegar. Slowly add in flours, spices, baking soda and salt. Stir to combine and pour into standard size loaf pan. Bake for 30-40 minutes. Cool completely, take out of pans, and enjoy!
*For a vegan option, substitute 3 eggs with 3 tablespoons of flaxseed. For each tablespoon of flaxseed, add 3 tablespoons of water (total 9) and let it sit for about 10 minutes.
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