If you love pumpkin' everything just like me, you probably don't want to wait until fall to have pumpkin bread.
You can add chocolate chips to this recipe It’s flat-out amazing either way. I’ve received countless people telling me that this is the best pumpkin bread they’ve ever had. It has a great dense texture, it's a tiny bit spicy, it’s pumpkiny, but not too pumpkiny - it’s just delish!
It can be made with either gluten free flour or regular flour or even whole wheat flour – because there’s pumpkin puree in the recipe it keeps the loaf nice and moist. This recipe makes one big loaf and can easily be doubled or tripled. It can be made and stored in the freezer.
I recommend using extra virgin coconut oil to give an extra moist texture and if you want to make a vegan version without the eggs you can substitute for 1 cup water with 4 tablespoons of chia seeds soaked overnight.
Total Time: 85 minutes, Serves: 8-10
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup pumpkin pureé
- ¼ cup coconut nectar
- ¼ cup melted coconut oil
- 3-4 eggs
- Preheat oven to 325 F.
- Combine all wet ingredients in a bowl.
- Combine all dry ingredients in another bowl.
- Mix both bowls together until well incorporated.
- Pour into greased loaf pan and bake for 45-60 minutes.