Paleo Pumpkin Bread
Grain-free paleo pumpkin bread made with coconut flour and sweetened with pure maple syrup
Servings: 1 loaf
Calories: 168kcal
Ingredients
- 3 large eggs
- 1 cup pumpkin puree
- 2/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour
- 1/3 cup tapioca flour
- 2 tsp pumpkin pie spice*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 8” x 5” loaf pan with parchment paper.
- Add all ingredients except for the chocolate chips to a blender and blend until smooth. Fold in the chocolate chips.
- Transfer the batter to the parchment-lined loaf pan and bake on the center rack of the preheated oven 55 to 65 minutes, or until the bread is a deep brown color and is set up. Remove from the oven and sprinkle with coarse sea salt if desired.
- Allow bread to cool at least 30 minutes before slicing and serving.
Notes
*Or ground cinnamon
Nutrition
Serving: 1of 10 | Calories: 168kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Fiber: 3g | Sugar: 14g