Pumpkin Bread (Grain-Free)

Directions

1. Preheat your oven to 350ºF.

2. In a bowl, cream together the butter and sweetener. Whisk in the pumpkin puree, almond butter, collagen, and vanilla extract. Whisk in the eggs and set aside. In a small bowl, combine the milk and apple cider vinegar. Set it aside for 3-5 minutes while you prepare the rest of the ingredients.

3. In another bowl, combine the almond flour, tapioca starch, ground flaxseed, coconut flour, pumpkin spice, baking powder and baking soda.

4. Fold the dry ingredients into the wet ingredients and let the batter rest for 2–3 minutes so the coconut flour and flaxseed absorbs some of the moisture in the batter.

5. Pour the milk and vinegar mixture into the batter and fold it in until combined. Pour the batter into a lined loaf pan. Top with any nuts or seeds of your choosing.

6. Bake for 50–55 minutes, until the top of the bread is firm and slightly golden, and the internal temperature of the bread reads 195–200 degrees. Allow the bread to cool before slicing. Serve and enjoy!