Name: Paleo pumpkin bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Ingredients: 1 piece Egg; 10 g Coconut oil; 15 g Almond flour; 5 g Coconut flour; 1⁄4 tsp Apple cider vinegar; 5 g Tapioca flour; 0 tsp Bakin Soda; 1⁄4 Tbsp Maple syrup; 1⁄4 tsp Mixed spice; 20 g Pumpkin

Nuts

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Chicken egg

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Breakfast

Lunch

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Paleo

Keto

Vegetarian

Paleo pumpkin bread

Cake

Preheat the oven to 345°F and cover a loaf baking tin with parchment paper.

Bring the pumpkin cubes to the boil in a saucepan with water and let it cook gently for 10 minutes.

Drain the pumpkin and put the cooked pieces in a food processor or blender. Add the coconut oil so it can melt. Allow to cool for approximately 10 minutes (to prevent the eggs from solidifying immediately when added).

Add eggs, maple syrup and apple cider vinegar and puree until smooth.

Add the remaining ingredients to the mixture and puree until a lumpy batter forms.

Spoon the batter into the bread tin and smooth it with the back of a spoon.

Bake the bread in about 50 minutes until golden and cooked, or until a skewer comes out clean. Allow to cool for at least 30 minutes before cutting the bread.

Paleo pumpkin bread

Paleo pumpkin bread

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