Fast Metabolism Pumpkin Bread

By Bailey1_

Ingredients

• Prep time: 15 minutes | Total time: 1 hour, 25 minutes
• Serves 8
• Phase 3
• One 1-inch slice = a grain and a healthy-fat
• 1 cup raw almond flour (not blanched)*
• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 2 1/2 tablespoons cinnamon
• 3 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cardamom
• 4 large eggs, at room temperature
• 1/2 cup organic, unrefined coconut oil, at room temperature
• 1 cup organic pumpkin puree
• 20 drops liquid stevia (plain or vanilla flavored)
• 1/2 cup raw walnut halves

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat oven to 350 Fahrenheit. Lightly grease a 5" x 9" loaf pan with coconut oil.



In a medium bowl, combine almond flour, coconut flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg and cardamom. Mix well and set aside.



In a large bowl, beat eggs and coconut oil together with an electric mixer for 3 to 4 minutes. Add the pumpkin and stevia then continue beating for 1 minute. 

Gradually beat in the almond flour mixture until combined.

 Pour into prepared loaf pan and top with walnut halves.



Bake for 60 to 70 minutes (a toothpick inserted should come out clean). Let cool completely before slicing.



*Can't find raw almond flour? Make your own! Place raw almonds in a blender or food processor and pulse until it's a flour-like consistency. Don't run the blender continuously or you'll end up with almond butter!