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organic coconut flour, coconut oil, pumpkin bread, cranberries, paleo recipes, gluten free recipe

Coconut Pumpkin Cranberry Bread


  • Author: Arlene Mobley
  • Prep Time: 8 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 3 minutes
  • Yield: 12 slices 1x

Description

Gluten, paleo and grain free Coconut Pumpkin Cranberry Bread


Scale

Ingredients

  • 1/2 cup Nutiva Organic Coconut Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Nutiva Organic Coconut Sugar
  • 4 tablespoons Nutiva Organic coconut oil, melted
  • 1/4 cup Nutiva Organic Coconut Manna
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 1/2 cups pumpkin puree
  • 1/2 cup coconut milk
  • 1 cup dried cranberries
  • 1 tablespoon Nutiva Organic Coconut Flour

Instructions

  1. Preheat oven to 350 F. degrees.
  2. Prepare a bread pan by greasing with coconut oil and lining with parchment paper.
  3. Sift the coconut flour, baking soda and salt into a small bowl and set aside.
  4. In a large bowl beat the coconut sugar, melted coconut oil, coconut manna and vanilla extract together.
  5. Add one egg at a time, beating well until each egg is fully incorporated.
  6. Add the pumpkin puree and beat well for about 1 minute.
  7. In a separate bowl toss the dried cranberries with 1 tablespoon of coconut flour to coat well.
  8. Fold the cranberries into the batter.
  9. Spread into bread pan.
  10. Bake 50-60 minutes or until a toothpick inserted into the middle comes out clean.

  • Category: Gluten Free, Paleo, Grain Free
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
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