Paleo Pumpkin Rosemary Bread

This Paleo Pumpkin Rosemary Bread is a gluten-free and dairy-free delight. It combines the earthy flavors of pumpkin and fresh rosemary in a moist and delicious bread thats perfect for a cozy fall day.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• 2 tablespoons honey
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions:

Preheat your oven to 350F 175C and grease a loaf pan with coconut oil

In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, and black pepper

In a separate bowl, whisk together the eggs, canned pumpkin puree, melted coconut oil, honey, and apple cider vinegar

Pour the wet ingredients into the dry ingredients and mix until well combined

Fold in the chopped fresh rosemary

Pour the batter into the prepared loaf pan and smooth the top

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely

Slice and enjoy your Paleo Pumpkin Rosemary Bread Its gluten-free and dairy-free, perfect for a healthy snack or breakfast