[Recipe] Grain-Free Pumpkin Bread

*image from Spinach 4 Breakfast

This is hands-down the best 'grain-free' recipe I have made yet.  It is adapted from Spinach 4 Breakfast and is delicious.  Best thing about it...you can have it on the AFC 28-Day Challenge! Check it out below or find it on the Austin Fitness Clinic recipe page.

GRAIN-FREE PUMPKIN BREAD

Ingredients:

• 1 1/2 cup almond or hazelnut meal

• 1/4 cup coconut flour

• 3/4 tsp of baking soda

• 1 tsp of cinnamon

• 1/2 tsp of nutmeg

• 1/4 tsp of ginger

• ¼ tsp allspice

• 1/2 tsp of sea salt

• 1/2 cup organic pumpkin puree (fresh or canned)

• 1/3 cup raw honey

• 2 eggs

• 3 Tbsp nut milk

Instructions:

• Pre-heat over to 350 degrees.

• Lightly grease one standard or two mini bread pans with coconut oil.

• Combine all dry ingredients (nut meal, coconut flour, baking soda, cinnamon, nutmeg,

ginger, allspice, salt).

• In a separate bowl, combine wet ingredients (pumpkin puree, honey/maple syrup,

eggs).

• Add wet ingredients to dry ingredients and mix until combined.

• Pour batter into 5x9 bread pan (or you can use a muffin tin)

• Bake for approximately 45-55 minutes (top should be lightly browned and a toothpick

will come out clean).

• Let bread stand in the pan for 5 minutes. Then transfer to a cooling rack and allow to

cool completely.

• Note: this bread does not rise like normal bread due to the nut meal