tis the season!!!
Ingredients
3/4 cup almond flour 1/4 cup coconut flour 1/4 teaspoon salt 3/4 teaspoon baking powder 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 cup Splenda for Baking (or 2 tablespoons honey or stevia to taste) 1/2 teaspoon vanilla extract 3 eggs 1/2 cup canned pumpkin (or 1/2 cup cooked and pureed winter squash of your choice) 1 1/2 ounce walnuts (optional)
Directions
Preheat oven to 350 degrees F. Oil the inside of two mini loaf pans.
Mix the almond flour, coconut flour, salt, baking powder, cinnamon, cloves, and Splenda in a large bowl. I like to use a whisk to break up any lumps.
Add the pumpkin, vanilla, eggs and stir until combined. Gently fold in walnuts and scrape batter into prepared pans. Bake for 22-25 minutes or until they feel springy on the top when touched.
Allow to cool before slicing. Enjoy!
source: http://askgeorgie.com/pumpkin-bread-low-carb-grain-free/
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