Submitted by: Carol Beliveau to http://robbwolf.com/2011/12/15/paleo-pumpkin-bread/
Servings: 8-10 slices
5 farm-fresh eggs
1/2 C. coconut milk (full fat)
1 1/2 C. 100% pumpkin (not pumpkin pie filling)
1 tsp. baking soda
1 tsp. pure vanilla
1/2 C. coconut flour, sifted with baking soda
1-2 TBSP raw or locally grown honey (optional)
1 TBSP cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp ginger powder
your choice of chopped nuts (walnuts are best)
Coconut oil or butter for greasing your loaf pan
Preheat oven to 375 degrees.
Mix all wet ingredients together in a large bowl.
Sift in coconut flour, baking soda and spices.
Blend together until completely combined and lump-free.
Bake for in a greased loaf pan for 40 -45 minutes or until the bread if firm to touch.
This recipe can be made into muffins, too.