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Gluten-Free, Pumpkin Bread and Muffins
Servings: 12
Preparation Time: 1 hour
Ingredients:
- 1/2 cup coconut flour
- 1 cup cashew meal or almond flour
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter/ghee or coconut oil, melted
- 6 eggs (room temperature if using coconut oil)
- 3/4 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1/2 cup grade B maple syrup or real honey
- 3/4 cup chocolate chips (optional)
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips, if using.
Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.
Bake times: Mini loaves: 35–40 minutes, large loaf: 60–70 minutes, muffins: 30–35 minutes. Check with a toothpick.
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