GAPS Pumpkin Bread with Coconut Flour
Pumpkin bread that is gluten free, grain free, refined sugar free, and GAPS friendly? Yes, please! You can have this easy GAPS pumpkin bread out of the oven in an hour, using simple ingredients. A fall treat you can feel good about!
Equipment
- 1 8" square pan
- 1 hand mixer
Ingredients
- 1/2 C cooked, mashed pumpkin
- 1/2 C grass fed butter
- 1/2 C coconut flour freshly ground for GAPS
- 6 eggs or 12 egg whites
- 1/4 C honey
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp vanilla or vanilla powder or seeds, optional
- dash salt
Instructions
- Preheat oven to 350° F
- Melt butter; brush a bit around the bottom and sides of an 8" square pan. Put the rest in a mixing bowl.
- Add the rest of the ingredients to the bowl and mix thoroughly, using hand mixer if you have one. Or use a stand mixer.
- Pour batter into the buttered baking pan and bake 45 minutes at 350° F, removing from the oven when a toothpick inserted into the middle comes out with only a few crumbs on it and the edges are brown.
- Cool at least 10 minutes before slicing. Store covered.