Coconut Flour Pumpkin Bread
One of my most favorite treats in the world, pumpkin bread. But this isn't any old pumpkin bread, this is a Coconut Flour Pumpkin Bread. It's soft and moist with a sweet mapley finish and a hint of warm spices. This bread is comforting, easy to make and super delicious.
Servings: 12 slices
Calories: 135kcal
Ingredients
- 1 cup pumpkin puree
- 4 large eggs
- 1/2 cup coconut sugar
- 2 tablespoons avocado oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 1/2 cup coconut flour
- 1/4 cup arrowroot starch
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup walnuts roughly chopped
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper. Spray the uncovered sides of the pan with non-stick cooking spray, or grease with oil.
- In a mixing bowl, beat together the pumpkin, eggs, sugar, oil and vinegar. Beat until smooth.
- Add the dry ingredients (minus the walnuts) and stir until a smooth batter forms. Fold in the walnuts. Allow batter to rest for 5 minutes.
- Transfer the batter to the prepared pan and bake in the center of the oven for 45 - 50 minutes, until a cake tester inserted into the center comes out clean. Check at 40 minutes and cover with tinfoil if the top is browning too quickly.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.
- Serve slightly reheated in the toaster oven with your favorite nut butter or buttery spread!
Video
Nutrition
Serving: 1slice | Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 134mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg