Coconut Flour Pumpkin Harvest Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Ingredients
  • 2 very ripe bananas, mashed
  • ½ cup pumpkin puree
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • ¼ cup (1/2 stick) unsalted butter, melted (I like Kerrygold)
  • ½ cup coconut flour
  • 1 tbsp chia seeds
  • 2 tbsp ground flax
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • pinch salt
  • ½ cup chopped raw pecans
  • ¼ cup dried cranberries
  • 1 tbsp pumpkin seeds, for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a loaf pan with parchment paper and cooking spray.
  3. In a medium mixing bowl, combine bananas, pumpkin, eggs, vanilla, maple syrup, and butter. Add coconut flour, chia, flax, baking soda, baking powder, cinnamon, and salt and stir until just combined.
  4. Fold in pecans and cranberries. Transfer to loaf pan, spreading evenly.
  5. Bake 30-35 minutes or until a toothpick inserted in center of bread comes out clean.
  6. Let cool in pan ~15 minutes, then lift parchment paper to remove bread from pan. Finish cooling on a wire rack.
Recipe by Heart & Stove at https://heartandstove.com/coconut-flour-pumpkin-harvest-bread/