This is a delicious fall dish that caters to everyone’s palates – enjoy!
What You’ll Need:
1 15-oz. can pumpkin puree
5 Tablespoons coconut oil, melted
½ cup honey
1 teaspoon vanilla
½ teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1/4 teaspoon salt
1 ½ cups almond flour
½ cup coconut flour, measure, then sift
Handful of toasted, chopped pecans, optional
What to Do: Preheat oven to 350 degrees. Then grease two small (7 3/8x 3 3/8) or one regular (9×5) loaf pans. (I like to cut a large strip of parchment paper for easy removal).
In a large mixing bowl, beat eggs with a hand mixer. Add pumpkin coconut oil, all spices and honey. In a separate bowl, whisk almond flour, coconut flour, salt, baking powder and baking soda together. Slowly add dry ingredients to wet ingredients and beat until will blended. Pour into prepared loaf pans.
Bake for 45 minutes, until toothpick comes clean when inserted in the middle. Remove from oven and allow to cool for 20 minutes on a wire rack. Use a knife to separate edges from pan. Gently remove loaf.