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Paleo Pumpkin Bread (Gluten free too!)

Fall is here, and at my house that means pumpkin everything! I just make sure it's healthy! Just got done baking this yummy pumpkin bread. Filled plenty of pumpkin and fall flavors of cinnamon and nutmeg, a slice goes perfectly with a cup of coffee! And it's gluten free too!

This is a great add to your morning or afternoon snack!

  • 3 C. Coconut Sugar
  • 1 C. Buckwheat Flour
  • 1 C. Almond Flour
  • 1 C. Coconut Flour
  • ½ C. Ground Flax Seed
  • 2 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ½ tsp. Salt
  • 4 large egg whites
  • 2 large whole eggs
  • 1½ 15oz can of pumpkin 
  • 2/3 Cup of Water
  • ½ C. Canola Oil
  • 1 C. chopped walnuts (optional)
  1. Preheat the oven to 350.
  2. Spray 3 aluminum loaf tins with cooking spray.
  3. In a mixing bowl, combine the dry ingredients (flours, baking soda, sugar and spices) and mix well.
  4. In a large mixing bowl, add the wet ingredients (eggs, whites, pumpkin, water and oil), and mix. 
  5. Add dry ingredients to the wet ingredients in the large bowl. Mix well.
  6. Pour in even amounts into the 3 loaf pans.
  7. Bake for 1 hour.
  8. Cool before slicing. Makes three loaves, eight slices per loaf.

1 comment

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