Pumpkin Bread

Gluten-Free; Dairy-Free

Ingredients:

• 3 eggs

• 1 cup organic pumpkin puree

• 1/3 cup full fat coconut milk, chilled

• 1/3 cup pure maple syrup

• 1 tsp pure vanilla extract

• 1 3/4 cups blanched almond flour

• 1/4 cup tapioca flour

• 1 Tbsp coconut flour

• 1 tsp baking soda

• 1 tbsp pumpkin pie spice

• 1/2 tsp ground cinnamon

• pinch fine grain sea salt

Directions:

Preheat oven to 350.  Line loaf pan with parchment paper.  In small bowl mix flours, baking soda, spice, cinnamon and salt.   Open can of coconut milk, drain water, use only the thick cream. In a separate bowl mix pumpkin, coconut milk cream, vanilla and eggs.  Mix wet and dry ingredients. Add optional nuts or chocolate chips. Pour into loaf pan and bake for 1 hour or until toothpick comes out clean.  Remove from oven and let cool 2 hours. Serve with butter on top! Enjoy!

Pumpkin Bread