Adapted from wholesomelicious.com
Note: This bread is perfectly sweet with exceptional flavor. The only problem is the lack of structure, which is common for gluten free recipes. Maybe try incorporating cassava flour.
- Wet Ingredients:
- 130 g (1/2 cup) pumpkin puree
- 4 tablespoons coconut oil (I use 45g/4 tablespoons olive oil)
- 272 grams (2 large) mashed banana
- 3 eggs
- 1 teaspoon vanilla
- 3/4 chocolate chips (optional)
- Dry Ingredients:
- 224 grams (2 cups) Blanched Almond Flour
- 30 g (1/4 cup) coconut flour
- 1/2 cup coconut sugar (or 1/3 cup granulated sugar)
- 2 teaspoons pumpkin pie spice
- Preheat your oven to 350 degrees, lightly grease a 9×5 loaf pan and set aside.
- In a small bowl, beat together wet ingredients: pumpkin, mashed banana, coconut oil, eggs, and vanilla extract.
- In a large bowl, mix together dry ingredients: almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, sea salt, and baking soda. Set aside.
- Pour wet ingredients into dry, and continue to mix well. Fold in chocolate chips.
- Pour batter into the loaf pan, and smooth out top. Bake for 44-47 minutes, or until the middle is set and a toothpick inserted comes out clean.
- Let cool for at least 15 minutes before removing from pan.
| calories 255 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 2 mg | 0 % |
| Potassium 246 mg | 7 % |
| Total Carbohydrate 19 g | 6 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 11 g | |
| Protein 6 g | 12 % |
| Vitamin A | 28 % |
| Vitamin C | 4 % |
| Calcium | 4 % |
| Iron |
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