- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup pumpkin
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 4 eggs
|Calories200Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
De Luna 4 months ago
Made these last night and they were a hit with the whole family. The only thing I changed was, I used choc zero maple syrup. I will be making these again! Thank you.
Faith Erickson 7 months ago
Very moist, I felt like I had to keep cooking longer, but it did not effect how moist it was at an hour. I did double the pumpkin spice and added more pumpkin. I think next time I'll keep the same AMT of pumpkin per recipe, but triple pumpkin spice maybe more. Overall like this a lot and will make again.
Christine Lindauer 10 months ago
Delicious! Will definitely make this again. Perfect amount of sweetness for me. I used a little extra pumpkin, 1/3 c coconut flour, and 4 eggs. It was very moist and still rose nicely in the oven.
Kelly Grounds a year ago
Very dry the first time around, and not sweet enough for my taste. For the next loaf, I used butter instead of coconut oil (because I ran out) and added 1/4 of local honey. I also used a full teaspoon of pumpkin pie spice because I love it.
Kreative Kook 2 years ago
I'm so happy to have a healthy and yummy treat for the upcoming holidays as well as any day!
Donna Stolnacker 2 years ago
Excellent added walnuts yum
Sarah Popish 2 years ago
I added about 2 cups of freshly cooked pumpkin purée and switched my flours. 1 cup coconut flour & 1/3 cup almond flour. I doubled my spices and didn’t have pumpkin pie spice so I just used varying amounts of cinnamon, ginger, nutmeg, and cloves. I think it’s really good! Filling and healthy!
Amy Nicole 2 years ago
This was delicious, but I doubled the amount of pumpkin pie spice for a stronger pumpkin flavor. I might even triple it next time. I had to cook mine for about 55 minutes.
Paige M. 3 years ago
I loved this, but my mom wasn't a huge fan. I'll agree that it didn't have enough of a pumpkin flavor, even though I used a cup of pumpkin instead (didn't want to waste the pumpkin). I will also add more spices next time. I've got a lot of playing around to do, but still pretty good. Very moist, which I'm happy about. Will make again
Suzanne Wolff 3 years ago
I've never made a paleo bread before and this and it turned out amazing! I cooked it for 45 min and that seemed to be perfect! Very moist. I did add a 2 more tablespoons of pumpkin. I will definitely be making this again!