I know, I know...you're thinking pumpkin bread is clean eating? Well, yes my friends this one definitely is. It's far from the pumpkin bread I would have made in the past. This definitely isn't that one. Also, I have added cacao nibs to make it a little more exciting. This recipe is acquired from A Healthy Life For Me. Enjoy! 

Also, in my Instagram post today I was a little bit excited with the good light and the way it was styled and thought the recipe called for butter (which it doesn't). I just don't want you to be confused if you found me via my Instagram post! 

Prep time: 8 Minutes    Cook Time: 55 Minutes   Serves: 12 (one bread loaf pan)

Ingredients

• 1 cup Almond Flour
• ½ cup Tapioca Flour
• ¼ cup coconut flour
• 1½ teaspoon baking powder
• 1½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoon pumpkin spice mix
• 1 cup pumpkin puree
• ½ cup pure maple syrup-I also added a little agave because I thought it needed a bit more sweetness to it.
• ⅓ cup full fat coconut cream (cream only save water to drink)
• 1 teaspoon lemon juice
• 3 tablespoons melted coconut oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup Cacao Nibs (I added these)

Instructions

1. Preheat oven to 350°
2. Grease a 9 x 4 loaf pan (I used a bit of coconut oil)
3. In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt an pumpkin spice.
4. In another large bowl whisk together until blended pumpkin puree, maple syrup, coconut cream, lemon juice, melted coconut oil, eggs and vanilla.
5. Slowly add flour mix into pumpkin mix, stirring until blended.
6. Pour batter into prepared loaf pan and bake until cooked through approximately 53-55 minutes.