Low Carb, Paleo Pumpkin Bread

 

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1 1/2 cups almond flour

1/2 cup coconut flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

2 tablespoon cinnamon

1 teaspoon ground nutmeg

4 tbsp Maple Syrup

1 teaspoon vanilla extract

6 eggs

3/4 cup canned pumpkin 

1 cup walnuts

1. Preheat oven to 350F. 

2. Mix the almond flour, coconut flour, salt, baking powder, cinnamon, nutmeg, and Stevia in a large bowl. 

3. Mix the wet ingredients then add to the dry ingredients. Mix well.

4. Gently fold in walnuts and scrape batter into prepared pan. Bake for 25 -30 minutes.

5. Allow to cool before slicing. Enjoy!