Cinnamon Raisin Pumpkin Bread
Cinnamon Raisin Pumpkin Bread is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 10 servings. For $1.07 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 8g of protein, and 19g of fat. If you have vanilla, maple syrup, coconut oil, and a few other ingredients on hand, you can make it. This recipe is liked by 456 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Taylor Made It Paleo. Overall, this recipe earns a rather bad spoonacular score of 34%. If you like this recipe, you might also like recipes such as Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter, Gluten Free Cinnamon Raisin Bread for Bread Machine, and Cinnamon Raisin Bread.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 cups almond flour
1 tsp baking soda
1/4 cup coconut oil, melted
5 eggs
1 tbsp ground cinnamon
1/4 cup maple syrup
1/2 cup pumpkin puree
1/2 cup raisins
1/4 tsp sea salt
2 tsp vanilla
Equipment:
baking paper
loaf pan
oven
bowl
stand mixer
toothpicks
Cooking instruction summary:
Preheat oven to 350.Line a bread pan with parchment paper, so that some sticks out on either side (to help with removal).Combine almond flour, cinnamon, baking soda, and salt in a medium sized bowl.Combine eggs, maple syrup, coconut oil, pumpkin, and vanilla in a stand mixer until all ingredients are well incorporated.Slowly add dry ingredients to the wet, and continue mixing.Once everything is well mixed, stir in raisins.Pour batter into bread pan.Bake for 35-40 minutes, or until a toothpick comes out clean in the center.Remove, let cool, and serve with grass-fed butter, jam, nut butter, etc.
Step by step:
1. Preheat oven to 350.Line a bread pan with parchment paper, so that some sticks out on either side (to help with removal).
2. Combine almond flour, cinnamon, baking soda, and salt in a medium sized bowl.
3. Combine eggs, maple syrup, coconut oil, pumpkin, and vanilla in a stand mixer until all ingredients are well incorporated.Slowly add dry ingredients to the wet, and continue mixing.Once everything is well mixed, stir in raisins.
4. Pour batter into bread pan.
5. Bake for 35-40 minutes, or until a toothpick comes out clean in the center.
6. Remove, let cool, and serve with grass-fed butter, jam, nut butter, etc.
Nutrition Information:
covered percent of daily need
