Pumpkin-Carrot Bread

Put a Pumpkin twist on the classic carrot cake flavors in this pumpkin-carrot bread recipe. This GF/DF/Grain Free/Refined Sugar Free bread is super delicious!

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Ingredients:

  • 1 C Almond Flour (I used leftover Almond Pulp!)

  • 1 C Coconut Flour

  • 1 tsp Baking Soda

  • 1/2 tsp Baking Powder

  • 1/8 tsp Salt

  • 1 1/2 tsp Cinnamon

  • 1/2 tsp Nutmeg

  • 1/4 tsp Ginger

  • 1/8 tsp Cloves

  • 3/4 C Packed Shredded Carrots

  • 1/2 C Maple Syrup

  • 1/2 C Almond Milk

  • 4 T Coconut Oil

  • 2 Eggs

  • 3 tsp Vanilla

  • 1 C Pumpkin Puree

Directions

  1. Preheat oven to 375F + grease the bottom and sides of an 8x4 loaf pan with coconut oil (or line with parchment paper).

  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

  3. In another bowl, mix together the maple syrup, almond milk, coconut oil, eggs, and vanilla.

  4. Add the wet ingredients to the dry ingredients and stir until well blended. Fold in the shredded carrot and pumpkin puree. Pour into the prepared pan and bake for 50-60 minutes. Cool in the pan and then remove. Slice and Enjoy! (Results? Mildly spiced with a pound cake like texture)