Breastfeeding Friendly Paleo Almond Flour Pumpkin Bread
Total time1 hr 30 min
Prep time15 min
Cook time55 min
4.9(12)
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Learn more →Ingredients
10 servings
For the bread
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 3 large eggs
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- ⅓ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
- 2
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined with no visible lumps.
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