Paleo Pumpkin Bread with Cinnamon Honey Butter
One of the perks of being this far along in my pregnancy (39 weeks) is that my nesting urge is in full force! Which means I've been busy trying new recipes and finding some that we really love.
Since we cut out most grains from our diet and went gluten free, I do miss bread on occasion so when I find a good alternative to add to my recipe book it's always a little exciting :)
Simple ingredients, quick to make.
The finished product is a dense, moist bread that you and your family are sure to love this Fall season and beyond!
The bread isn't super sweet (which is ok!) but I wanted to add a bit more sweetness so I whipped up a cinnamon honey butter spread and it was exactly what this yummy pumpkin bread needed! The ingredients? Exactly what it's called haha: a spoonful of grass fed butter (we love kerrygold), a drizzle of raw honey, and a dash of cinnamon mixed up in a small dish so you can store what you don't use right away. I'm not one to measure everything so you can adjust the ingredients to your liking.
Hope you enjoy this as much as my family and I did! Happy Pumpkin Season :)
1 cup almond flour
¼ cup coconut flour
1 Tbsp . pumpkin pie spice
½ tsp . Himalayan salt
½ tsp . baking powder
½ tsp . ground cinnamon
4 large eggs , lightly beaten
⅓ cup coconut oil , melted
2 Tbsp . pure maple syrup
¾ cup pure pumpkin puree (not pumpkin pie filling)
Nonstick cooking spray
Preheat oven to 350° F.
Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
Add flour mixture to egg mixture; mix until just blended.
Place batter in small loaf pan that has been lightly coated with spray.
Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.