Paleo Pumpkin Bread

By á-1025

Ingredients

• 3 eggs
• 1 cup organic pumpkin puree
• 1/3 cup creamy full fat coconut milk*
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 and 3/4 cup blanched almond flour
• 1/4 cup tapioca flour
• 1 tbsp organic coconut flour***
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• pinch fine grain sea salt

Preparation

Step 1

Preheat your oven to 350 degrees and line a medium loaf pan** (I used this 8.5x4.5" one) with parchment paper, with a couple of inches overlapping for easy removal.
In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
In a medium bowl, combine the almond flour, tapioca flour, coconut flour*** baking soda, pumpkin pie spice, cinnamon and salt
Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain like I did - you can use it for french toast - coming soon!)
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.
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.
Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!

Notes
*I take a chilled can of full fat coconut milk, discard half the "water" and blend up the rest before adding to the recipe
**I used a Wilton medium loaf pan which is 8.5"x4.5" but you can also use a standard 9 x 5
***The addition of coconut flour makes the bread a bit less moist, if you prefer a more moist, cake-like bread you can omit.