Gluten Free Paleo Pumpkin Bread with Coconut Flour

Directions

1. 1
   Preheat your oven to 350 degrees and line the bottom of a loaf pan with parchment paper, rubbing the sides generously with coconut oil.In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt and baking soda.In a separate large bowl beat together the eggs, maple syrup and coconut oil with an electric hand mixer until well mixed.
2. 2
   Add in the pumpkin and beat until well combined.
3. 3
   Whisk the dry ingredients into the wet until well combined.
4. 4
   Let stand for 10 minutes so the coconut flour can absorb some moisture.
5. 5
   Spread into the prepared pan and top with the pecans, lightly pressing them in.
6. 6
   Bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hr 5 mins.
7. 7
   Let cool COMPLETELY in the pan.Slice and DEVOUR!