be healthy · be healthy: breakfast

pumpkin bread

Seeing as fall officially started on Thursday, I was in the mood for something pumpkin-y! This pumpkin bread is made with almond flour so it’s gluten free, and it has no refined sugar or dairy. Plus, it’s delisshhh!

INGREDIENTS – BREAD:

  • 3 eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup full fat coconut milk
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1 Tbsp coconut flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • pinch fine grain sea salt

INGREDIENTS – TOPPING:

  • 1/2 cup chopped pecans
  • 1/4 cup organic coconut sugar
  • 1/4 cup organic gluten free oats
  • 2 Tbsp coconut oil, melted
  • 2 tsp pumpkin pie spice

INSTRUCTIONS:

  1. Preheat your oven to 350 degrees and coat the inside of an 8″x8″ pan or baking dish with coconut oil (to prevent bread from sticking)
  2. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup, and vanilla extract.
  3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt

.
  4. Slowly mix the dry ingredients into the wet ingredients until combined.
  5. In a small bowl, combine the topping ingredients and combine.
  6. Pour the pumpkin bread batter into your pan and spread it out evenly.
  7. Using a spoon, scoop the topping mixture out and cover the top of the batter.
  8. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean.
  9. Remove from oven and allow to cool for at least 5 minutes before slicing and serving. Tasty!
Adapted from Paleo Running Momma.

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