Lexi's Clean Kitchen · by Lexi★ 5.0 (20)
Gluten Free Pumpkin Bread
NUTRITION · PER SERVING55M COOK
CAL 12%·PRO 9%
CARBS 32G54% OF CAL
3G FIBER20G SUGAR9G OTHER
FAT 10G40% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, perfectly spiced gluten-free pumpkin bread made with coconut and tapioca flour. Refined-sugar free and dairy-free, this makes an easy, wholesome baked good for any day.
componentamericanbaked good🥧 baking dish🔥 ovendairy freegluten freepaleovegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large eggs
- ¼ cup avocado oil
- 1 cup pumpkin puree (homemade or canned)
- ¾ cup coconut sugar
- 1 teaspoon vanilla
- 1/2 cup 56 grams coconut flour
- 1/2 cup 60 grams tapioca flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch fine sea salt
At a glance
PER SERVING · TIME 55M
CAL 12%·PRO 9%
CARBS 32G54% OF CAL
3G FIBER20G SUGAR9G OTHER
FAT 10G40% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 165mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.