There is something about snowy days that makes me feel like staying in and baking all day! I am loving this recipe for pumpkin bread because not only is it gluten free, but it only calls for a 1/4 cup of maple syrup.
1 cup almond flour
¼ cup coconut flour
½ tsp sea salt
½ tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
¾ cup pumpkin
¼ cup maple syrup
¼ cup coconut oil
½ cup cacao chips (or chocolate chips)
Preheat oven to 325 degrees. Using a paper towel, coat a glass loaf pan with coconut oil.
In one bowl, combine all the dry ingredients and in another, combine the wet ingredients.
Mix dry and wet ingredients together until well incorporated. Pour into a loaf pan and bake for 45-60 minutes.