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

Coconut Pumpkin Cranberry Bread

Arlene Mobley - Flour On My Face
Gluten, paleo and grain free Coconut Pumpkin Cranberry Bread.
5 from 2 votes
Prep Time 8 minutes
Cook Time 55 minutes
Total Time 1 hour 3 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 204 kcal

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
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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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