Gluten-Free Paleo Pumpkin Bread

• 3/4 cups Plus 1 Tablespoon Coconut Flour, Sifted (70g)
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 4 Large Eggs
• 1/3 cups Pure Maple Syrup
• 2 Tablespoons Coconut Oil, Melted
• 1 cup Canned Pumpkin
• 1/3 cups Pecans, Roughly Chopped

1. Preheat oven to 350u0b0F and line the bottom of a loaf pan with parchment paper, rubbing the sides generously with coconut oil.
2. In a medium bowl, whisk coconut flour, pumpkin pie spice, baking powder, salt and baking soda.
3. In a separate large bowl, beat eggs, maple syrup and coconut oil with an electric hand mixer until well mixed. Add pumpkin and beat until well combined.
4. Whisk dry ingredients into wet until well combined. Let stand for 10 minutes so coconut flour can absorb some moisture.
5. Spread into prepared pan and top with pecans, lightly pressing them in. Bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour 5 minutes. Let cool completely in the pan.
6. Slice and devour!
7. Note: As with all gluten-free baking, please weigh your flour to ensure results.

coconut flour, pie spice, baking powder, salt, ubc, eggs, maple syrup, coconut oil, pumpkin, pecans

Taken from tastykitchen.com/recipes/breads/gluten-free-paleo-pumpkin-bread/ (may not work)