Getting tired of pumpkin yet?? Me neither 🙂 Although I can see the end in sight. This recipe is features a light pumpkin taste. Honestly, the main flavor of this bread is the rich molasses. It complements the pumpkin well but it really takes the stage here. It provides a dark but subtly sweet taste. This bread is great by itself or made up as French toast. This is bread is gluten free and Paleo friendly so it doesn’t rise like typical bread but it still taste great, without all the junk in it! Makes 1 loaf
1/4 cup coconut flour
1 cup almond flour
1 tsp sea salt
1 Tbsp cinnamon
1/2 cup mashed banana (about 1 medium)
1/2 cup pumpkin puree
1 tsp baking soda
2 tsp apple cider vinegar
1 Tbsp coconut oil, melted
1/3 cup molasses
In a mixing bowl, combine flours, starch, salt and cinnamon. Add in mashed banana, pumpkin puree, eggs, soda, vinegar, oil and molasses.
Blend until smooth, about 30 seconds. Pour into a greased loaf pan.
Bake at 350F for about 35-45 minutes or until cooked through and starting to brown. If loaf begins to brown too quickly, cover with foil and finish baking. The bread is dark because of the molasses so don’t think it is burning!
Remove from oven and let cool in pan for a few minutes. Gently turn loaf onto a wire cooling rack and let cool completely before slicing. Store in fridge.