GRAIN-FREE PUMPKIN HARVEST BREAD

• 3 eggs
• 1 cup canned pumpkin
• 1/3 cup full-fat coconut milk, canned [see notes]
• 1 and 3/4 cup almond flour, super-fine [do NOT use almond meal]
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup + 1 Tbsp tapioca flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1 Tbsp pumpkin pie spice
• 1/8 tsp fine grain sea salt
• spray coconut oil
• parchment paper

Prep:

1. Pour contents of coconut milk into glass dish – microwave for 1 minute until liquefied. Whisk.
2. Preheat oven to 350°F.
3. Cut a piece of parchment paper and line bottom of glass loaf pan. Spray bottom and sides of pan with oil.

Make:

1. In a large bowl, whisk together eggs, pumpkin, coconut milk, maple syrup, and vanilla extract.
2. In a separate bowl, whisk together dry ingredients.
3. Fold wet ingredients into dry and stir until just incorporated.
4. Pour into loaf pan and bake in the center of oven for 30-40 minutes or until center is set [insert toothpick into center, loaf is done when it comes out clean. Center will also spring back when pressed.]