Pumpkin Bread
Super fluffy and moist pumpkin bread that just might be better than Starbucks. This loaf is made in one-bowl and vegan and paleo friendly. This is the one fall recipe that you cannot pass up!
Ingredients
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 1 ¼ cups Pumpkin Puree
- ¼ cup Nondairy Yogurt
- ¼ cup Coconut Sugar
- 1 ½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Pumpkin Spice
Instructions
- Preheat oven to 350°F. Start by greasing a loaf pan with nonstick spray or placing a piece of parchment paper inside.
- Next, grab a large bowl and add in the pumpkin puree and nondairy yogurt. Mix well.
- Then, sift in the almond flour and coconut flour. Fold gently. Do not overmix.
- Stir in coconut sugar and other spices. Fold gently again.
- Transfer to the loaf pan and place it into the oven for 40 minutes.
- Once a toothpick comes out clean. Let the loaf cool for 30 minutes before cutting.