*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy/crumbly pumpkin bread. And, they’re pumpkin! This has been one of my longest recipes to create. This coconut flour pumpkin bread (and muffin) recipe is the perfect way to ring in the season. https://yummyinspirations.net/2018/10/low-carb-pumpkin-bread-recipe Instructions. Yes, I say that about every recipe that I share with you, but THIS ONE is kinda like a paleo banana bread with coconut flour, if you dressed it up in a sweater and boots. With a stand mixer or hand-held electric mixer, whip the eggs until pale yellow and triple in volume, about 5 minutes. You guys. ; Freezing Instructions; This loaf freezes well.Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Here is true vegan’s guide to making an egg-free flour bread. Eggless Pumpkin Bread Recipe I am so excited about today’s recipe. If you’d prefer to make pumpkin muffins or pumpkin cupcakes instead of a cake, make the following changes to the recipe. You need to de-clump the coconut flour first. In a large bowl or mixer, stir together all of the ingredients in order. The best way to de-clump it is by mixing it with a fork so as to remove air bubbles and any lumpy bits. You have to make it. I tested the recipe tons of times until it finally came out the way I want … Coconut flour is prone to forming lumps. Pour into cooled crust. It’s just ticking ALL the boxes of yummy fall-food because it’s a. moist b. sweet c. spicy and d. has pumpkin. Unlike most baked goods, they make a delicious and low sugar snack or breakfast with plenty of protein, fiber, and healthy fats. ; Storage Notes: Cool completely, then store in an airtight container for up to 1 week. Bake at 325°F until center is almost set, 45 to 50 minutes, shielding the edges with aluminum foil, if needed. Made in no time. This is the best Eggless Pumpkin Bread ever! Pour the batter amongst the 12 muffin cups, around 2/3 full, to allow them to rise. This paleo pumpkin bread recipe. Grease a 12-count muffin tin with muffin liners. If you are wondering whether or not pumpkin is keto friendly , it definitely is with an average of 4g/100g of net carbs. Coconut flour absorbs a lot of liquid. Whisk in pumpkin, coconut milk, vanilla, cinnamon, cardamom, ginger, allspice, pepper, eggs, and salt until smooth. Perfect Paleo Pumpkin Bread Moist and tender with the perfect combination of pumpkin and spice! Coconut flour – don’t skip or replace, it’s the combo of coconut flour and almond flour that makes this bread so moist Canned pumpkin puree. 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