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Ingredients

1 ½ cups almond flour ½ cup coconut flour 5 teaspoons pumpkin pie spice 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder 1 teaspoon kosher salt 1 (15 ounce) can pumpkin puree 4 large eggs ½ cup maple syrup 5 tablespoons coconut oil, melted 2 teaspoons pure vanilla extract

Nutrition Info

187.5 calories carbohydrate: 18.8 g cholesterol: 93 mg fat: 11.6 g fiber: 1.7 g protein: 3.8 g saturatedFat: 8.7 g servingSize: - sodium: 733.2 mg sugar: 13.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth, add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.

1 9x5-inch loaf

Delicious and dense paleo breakfast or snack bread.