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.