I follow some ( not a lot.... more is not better!) great foodies on instagram and Ashley from Fit Mitten is one of them! She has some awesome posts and I saw this coconut flour pumpkin bread a couple weeks back and have been wanting to make it. So while I was baking for everyone else today I made it for me : ). I changed a few things around but for the most part it is the same. I nice twist on a classic fall bread. Enjoy!
Ingredients:
- ½ cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup pumpkin puree (canned pumpkin)
- ¼ cup creamy natural nut or seed butter (I used homemade pumpkin seed butter)
- 3 TBS maple syrup
- hefty pour vanilla extract
- 1tbs of melted coconut oil
- 2 eggs
- ⅓ cup milk
- ½ cup chocolate chips (optional)
- pumpkin seeds (optional)
Directions:
- Preheat oven to 375F and line a loaf pan with parchment paper
- In a bowl combine coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. mix together until no lumps of coconut flour remain.
- In
a medium bowl whisk together pumpkin puree, nut/seed butter, coconut
sugar, maple syrup and vanilla extract. Then add eggs and milk and oil, mix until all ingredients are fully combined.
- Add
dry ingredients into bowl of wet ingredients, mix until just combined.
- Transfer batter to loaf pan, sprinkle the top with pumpkin seeds.
- Bake at 375F for about 20-30 minutes, or until inserted
toothpick comes out with little to no crumbs.
- cool in pan for 10-15 minutes then transfer to cool on wire rack completely
- Enjoy!
recipe adapted from: http://www.fitmittenkitchen.com/coconut-flour-pumpkin-bread/
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