A scrumptious and healthy version of Pumpkin bread that is grain free, dairy free and refined sugar free, made using coconut flour
Author: Indira Shyju
Recipe type: Breakfast, Dessert, Snack
Cuisine: American, Fusion, Paleo
Serves: 10-12
RecipeIngredients
1 cup pumpkin puree
2 ripe bananas, mashed
4 large eggs
¼ cup maple syrup
1½ cup coconut flour
½ cup tapioca flour
2 tbsp melted coconut oil
1 teaspoon baking soda
½ teaspoon sea salt
1 tsp pumpkin spice
½ tsp allspice
½ cup walnuts (optional)
RecipeInstructions
Preheat oven to 350°F.
In a large mixing bowl, add the pumpkin puree, mashed banana, eggs, maple syrup, and mix until smooth using an electric mixer (or you can use a stand mixer). Add the coconut flour, tapioca flour, coconut oil, baking soda, salt, and spices. Mix using mixer to blend well together. Add the walnuts and mix gently.
Line a 9" x 5" loaf pan with parchment paper and pour in the batter. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Notes
You can omit the walnuts and keep this cake totally nut free.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/10/pumpkin-banana-bread-gluten-free-dairy-free-paleo.html