Pumpkin Bread with Coconut
November 5, 2017
1Preheat the oven to 350°F. Grease an 8 x 5-inch loaf pan with coconut oil or line with parchment paper.
2Whisk together the slightly melted coconut oil, pumpkin puree, coconut milk, vanilla, and eggs (or egg replacement) in a bowl.
3In a separate bowl, combine the almond flour, coconut flour, monk fruit extract, baking powder, baking soda, pumpkin pie spices, and salt and stir well.
4Add the wet ingredients to the dry and mix until moistened and well combined. Transfer to the prepared loaf pan and tap pan on counter or level the mixture with a spatula.
5Bake 48-50 minutes until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and let bread cool in the pan for 15 minutes.
6Cool completely on a wire rack before slicing. Note: Best stored in the refrigerator. If storing in a cool place, store for up to 4 days.