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