Coconut Pumpkin Cranberry Bread
Gluten, paleo and grain free Coconut Pumpkin Cranberry Bread.
Ingredients
- ½ cup Nutiva Organic Coconut Flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Nutiva Organic Coconut Sugar
- 4 tablespoons Nutiva Organic coconut oil (melted)
- ¼ cup Nutiva Organic Coconut Manna
- 2 teaspoons vanilla extract
- 3 eggs
- 1 ½ cups pumpkin puree
- ½ cup coconut milk
- 1 cup dried cranberries
- 1 tablespoon Nutiva Organic Coconut Flour
Instructions
- Preheat oven to 350 F. degrees.
- Prepare a bread pan by greasing with coconut oil and lining with parchment paper.
- Sift the coconut flour, baking soda and salt into a small bowl and set aside.
- In a large bowl beat the coconut sugar, melted coconut oil, coconut manna and vanilla extract together.
- Add one egg at a time, beating well until each egg is fully incorporated.
- Add the pumpkin puree and beat well for about 1 minute.
- In a separate bowl toss the dried cranberries with 1 tablespoon of coconut flour to coat well.
- Fold the cranberries into the batter.
- Spread into bread pan.
- Bake 50-60 minutes or until a toothpick inserted into the middle comes out clean.
Nutrition
Serving: 1sliceCalories: 204kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 223mgPotassium: 104mgFiber: 4gSugar: 17gVitamin A: 4826IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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