Perfect Paleo Pumpkin Bread

Ingredients and Weight:

• 1 1/2 cups (180g) almond flour
• 1/2 cup (60g) coconut flour
• 1/4 cup (30g) tapioca flour
• 1/4 cup (30g) ground flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup (240ml) canned pumpkin puree
• 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) maple syrup
• 2 large eggs

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan.
2. In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, tapioca flour, flaxseed, baking powder, baking soda, salt, cinnamon, nutmeg).
3. In a medium bowl, whisk together the wet ingredients (pumpkin puree, coconut milk, maple syrup, eggs).
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

(per slice) * Calories: 200 * Fat: 12g * Protein: 10g * Carbohydrates: 22g * Fiber: 5g

Dish Characteristics:

• Moist and fluffy
• Lightly spiced with pumpkin and warm spices
• Gluten-free, grain-free, and paleo-friendly

User Comments:

• "This bread is so delicious and moist, I can't believe it's paleo!"
• "The perfect autumn bread, with just the right amount of pumpkin and spice."
• "I love that it's gluten-free and grain-free, so everyone can enjoy it."
• "I made this bread for Thanksgiving and it was a huge hit!"
• "I added some chopped pecans to the batter for extra crunch."

Special Precautions and Tips:

• Make sure the pumpkin puree you use is unsweetened.
• If you don't have tapioca flour, you can substitute arrowroot flour.
• Let the bread cool completely before slicing it, otherwise it may crumble.
• This bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.