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Aip Pumpkin Bread Recipe

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AIP Flatbread Recipe Make Sandwiches or Wraps! Thriving On Paleo AIP & Paleo Recipes for
AIP Flatbread Recipe Make Sandwiches or Wraps! Thriving On Paleo AIP & Paleo Recipes for from thrivingonpaleo.com

Description

This AIP pumpkin bread recipe is a delicious and healthy alternative to traditional pumpkin bread. It is grain-free, dairy-free, and free of refined sugar, making it perfect for those following the Autoimmune Protocol (AIP) diet. This recipe uses coconut flour and coconut oil, which gives it a moist and fluffy texture, while pumpkin puree adds a subtle sweetness and warm fall flavors.

Prep Time

15 minutes

Cook Time

50-60 minutes

Ingredients

  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp sea salt
  • 4 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Whisk
  • Loaf pan

Method

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, whisk together the coconut flour, baking soda, cinnamon, nutmeg, ginger, and sea salt.
  3. In a separate bowl, beat the eggs and then add the melted coconut oil, maple syrup, pumpkin puree, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until everything is thoroughly combined.
  5. Pour the batter into a greased loaf pan and smooth out the top with a spatula.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Slice and serve.

Notes

  • This bread can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.
  • You can also add in some chopped nuts, raisins, or chocolate chips to the batter for some extra texture and flavor.

Nutrition Info

Per serving:

  • Calories: 210
  • Fat: 14g
  • Protein: 4g
  • Carbohydrates: 22g
  • Fiber: 8g
  • Sugar: 11g

Recipes FAQ

Can I use almond flour instead of coconut flour?

No, almond flour is not a good substitute for coconut flour in this recipe. Coconut flour is much more absorbent than almond flour, so using almond flour would result in a much denser and possibly undercooked bread.

Can I use honey instead of maple syrup?

Yes, you can use honey instead of maple syrup if you prefer. Just keep in mind that honey has a stronger flavor than maple syrup, so it may affect the taste of the bread slightly.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can use pumpkin pie spice instead of the individual spices listed in this recipe. Just use 2-3 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and ginger.

Recipe Tips

  • Make sure to measure your coconut flour accurately. Coconut flour is very absorbent and if you use too much, your bread will be dry and crumbly.
  • If your bread is browning too quickly on top, cover it with foil for the remaining baking time.
  • Let the bread cool completely before slicing. Coconut flour baked goods can be crumbly when warm but will hold together much better once cooled.

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