Pumpkin Bread with Almond and Coconut Flour is Delicious!
A moist and flavorful pumpkin bread made with almond and coconut flour, perfect for a healthy snack or breakfast.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the pumpkin puree, honey (or maple syrup), eggs, and melted coconut oil.
- In another bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months.
- Feel free to add nuts or chocolate chips for extra flavor.