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Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 350F (180C). Line a 9×5-inch (22.5x12.5 cm) loaf pan with parchment paper (if you eat some oil, spray with nonstick baking spray.) No lining needed if using a nonstick pan.
Step 2
In a large bowl, whisk the pumpkin puree, water, coconut sugar, pumpkin pie spice, vanilla extract and salt until blended.
Step 3
Add the coconut flour, flaxseed meal and baking powder to the bowl. Stir until completely blended (the result will be a thick, moist dough, not the usual batter for pumpkin bread).
Step 4
Press and spread the dough into the prepared pan. Press so that it is an even, smooth loaf (I use a bowl scraper to even out the top).
Step 5
Bake the bread in the preheated oven for 55 to 60 minutes until deep golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.
Step 6
Transfer the pan to a cooling rack and cool completely in the pan (the bread is moist, and somewhat fragile, when warm). Remove the bread from the pan and slice as desired with a sharp, straight-edged knife (not serrated; it can tear the structure).
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