Enjoy this tasty pumpkin bread that only needs one bowl to make. It's great for people on a keto, gluten-free, or vegan diet. It's tasty, moist, and full of pumpkin spice goodness!
Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/2 cup pumpkin puree. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt.
Instructions: Warm the oven up to 175F 350C. You can use coconut oil to grease or line a loaf pan. Coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt should all be mixed together in a large bowl. Melt the coconut oil and add it to the dry ingredients. Then add the maple syrup and vanilla extract. Mix everything together well. Place the batter in the loaf pan that has been prepared and smooth the top. After the oven is hot, bake it for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Cool the pumpkin bread in the pan for 10 minutes, then move it to a wire rack to cool all the way down before cutting it.
Prep Time: 10 minutes
Cook Time: 40 minutes
Brampton Fibro Support
