This EASY, Gluten Free Paleo Pumpkin Bread with Coconut Flour is SO moist, chewy and spicy-sweet. All the best parts of fall in a healthy recipe!
Preheat your oven to 350 degrees and line the bottom of a loaf pan with parchment paper, rubbing the sides generously with coconut oil.
In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt and baking soda.
In a separate large bowl beat together the eggs, maple syrup and coconut oil with an electric hand mixer until well mixed. Add in the pumpkin and beat until well combined.
Whisk the dry ingredients into the wet until well combined. Let stand for 10 minutes so the coconut flour can absorb some moisture.
Spread into the prepared pan and top with the 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 hr 5 mins. Let cool COMPLETELY in the pan.
Slice and DEVOUR!
*As with all gluten free baking, please weigh your flour to ensure results