Pumpkin Carrot Bread

I had some pumpkin in my fridge that I needed to eat so naturally, the first thought I had was to make a pumpkin loaf.

I surprised myself by figuring out my own measurements for the second time this week and coming out with something that was perfect the first time.

This loaf..ugh..I could eat the whole thing.

The best thing besides the bread? You can throw everything in one bowl and just mix it up. Quick and easy.

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You’ll need:
1 cup almond flour/meal
1 tablespoon coconut flour
2 carrots, grated
1/4 cup + 2 tablespoons pumpkin
2 tablespoons water
1 tablespoon ground flax
1 egg
2 teaspoons date syrup (dates soaked in water and processed)
2-3 tablespoons raisins
2-3 tablespoons shredded coconut
1 teaspoon cinnamon
1.5 teaspoons ginger
Pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon apple cider vinegar

Preheat oven to 350 degrees.

In a bowl, grate the carrots, then add everything else into the bowl saving the baking soda/powder and vinegar for last.

Mix well.

Pour into a loaf pan lined with parchment paper.

Bake for 45 minutes (maybe a little more or less depending on your oven) or until a toothpick inserted comes out clean.

Let cool completely before slicing.

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