Not only is this a grain-free, gluten-free bread. It's also dairy-free and high in protein. It's easy to slice and tastes great when it's hot out of the oven. I didn't add in any chocolate chips, nuts or dried fruits, but I would imagine it would be good with 1/2 cup of your favorite add-ins.
3/4 cup almond butter (another nut butter can be substituted, if desired)
4 tablespoons coconut flour
3 large eggs
1/2 cup pumpkin puree
4 tablespoons coconut oil
1/4 cup honey
1 teaspoon cinnamon
*Optional – at this point, fold in any dried fruit, nuts, chocolate, or other add-ins you would like.
Grease a medium loaf pan with coconut oil and pour the batter in. Bake about 45 minutes or until a toothpick inserted near the center comes out clean.
3 large eggs
1/2 cup pumpkin puree
4 tablespoons coconut oil
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons lemon juice
Preheat the oven to 325 degrees.
1 teaspoon baking soda
2 teaspoons lemon juice
Preheat the oven to 325 degrees.
Using a stand mixer or with a handheld electric mixer, combine all ingredients except for lemon juice. Add lemon juice last and don’t overmix at that point.
*Optional – at this point, fold in any dried fruit, nuts, chocolate, or other add-ins you would like.
Grease a medium loaf pan with coconut oil and pour the batter in. Bake about 45 minutes or until a toothpick inserted near the center comes out clean.
Let it cool for a few minutes, then slice and eat.
