Description
The warmth of the cinnamon and pumpkin pie spice pair perfectly with pumpkin to create a grain free fall quick-bread that is just as delicious as the tradition wheat-based recipe!
Ingredients
Scale
- 1 cup pumpkin
- 1/2 cup almond butter (I used a natural almond butter, homemade would work too)
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 3 eggs
- 1 Tbsp coconut oil melted, but cooled
- 1 tsp vanilla
- 1 tsp baking soda
- 2 tsp apple cider vinegar (I prefer unfiltered like Braggs)
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F.
- Spritz a loaf pan with your favorite non-stick cooking spray (I use spray coconut oil).
- Combine all ingredients in a large bowl and mix until thoroughly combined.
- Pour into the prepared loaf pan and bake at 350 degrees F for 45-50 minutes, or until the outside is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool thoroughly (2-3 hours) before serving.
Notes
Please note that coconut flour has not been tested for FODMAP content. Please listen to your own body and eat the foods that make you feel the best.
- Cook Time: 45 mins
- Category: low fodmap, paleo, gluten free, grain free
- Cuisine: breakfast, bread, muffin, snack, baked good
