Gluten Free Sugar Free Pumpkin Pecan Bread

Ingredients

1 cup almond flour

1/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons cinnamon

3/4 cup pumpkin puree

1/4 cup pure maple syrup

1/4 cup melted grass fed butter

4 large eggs

1 teaspoon pure vanilla extract

1 cup chopped pecans

Preheat your oven to 325 degrees. Butter a loaf pan and line with parchment paper.

In a large bowl by hand, whisk together all of the dry ingredients.

In a smaller bowl, whisk together all of the wet ingredients.

Fold the wet ingredients into the dry ingredients. Add the nuts and stir until just combined.

Spread into your prepared loaf pan.

Bake for 20 minutes, then rotate the pan.

Bake another 14 to 16 minutes, or until the bread springs back on top.

Cool in the pan for 15 minutes until turning out onto a cooling rack.

When completely cool, keep under a cake dome. It will last for a few days and still taste fresh.