Pumpkin Bread (dairy, gluten, refined-sugar free)

This pumpkin bread is not only perfect for making your house smell heavenly, but it is a huge hit for a holiday gift or a brunch. It is super moist and would make an amazing base for french toast.  I will warn you that it is nearly impossible to just eat one slice!


Ingredients:

• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cloves
• 1 cup coconut sugar
• 1/2 cup canned pumpkin puree
• 1/3 cup melted coconut oil
• 2 tbs full fat coconut milk
• 1 tsp vanilla extract
• 4 large eggs

Directions:

1. Adjust an oven rack to the middle position and preheat the ooven to 325 degrees F.  Line the bottom of a 9x5 glass loaf pan with parchment paper.
2. Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cloves and coconut sugar in a large bowl. Mix well.
3. Add the pumpkin puree, coconut oil, coconut milk, vanilla and eggs and mix for 30 seconds or until well combined. 
4. Use a rubber spatula to transfer the mixture to the parchment-lined loaf pan.  Bake for 70 to 75 minutes or until a toothpick inserted into the center comes out clean.  Let cool in the pan for 15 minutes, then use a knife to loosen the bread from the sides of the pan.  Remove the loaf from the pan by lifting the parchment paper.  Let cool completely before slicing and serving.

This recipe comes from a new incredible cookbook, Clean Eating with a Dirty Mind, by Vanessa Barajas.