PALEO PUMPKIN BREAD
PALEO PUMPKIN BREAD
l4 eggs
l1 teaspoon vanilla extract
l1/4 cup (85 grams) honey or maple syrup for low FODMAP
l1/2 cup (105 grams) melted coconut oil
l1 cup (225 grams) pumpkin puree
l1/2 cup (56 grams) coconut flour
l1 teaspoon baking soda
l1 teaspoon cinnamon
l1 teaspoon ground nutmeg
l1/2 teaspoon ground cloves
l1/2 teaspoon ground ginger
pumpkin seeds for topping optional
INSTRUCTIONS
1. Heat your air fryer oven to 350°F
2. Beat the eggs in a medium-sized bowl. Add the vanilla, honey, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
3. Add the coconut flour, baking soda, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.
4. Grease an 8x4 inch loaf pan, or line with parchment and scoop your batter into the pan. Sprinkle on a small handful of pumpkin seeds.
5. Place in the oven and bake for 45-50 minutes, or until a knife going into the center comes out clean. Cool and serve.
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