Happy Hump Day! I had to make another loaf of The Paleo Pumpkin Snack Bread for my afternoons before the end of fall; you need to make it too; it is that simple! SAVE it now and make it later!
Preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper. In a medium bowl, combine almond flour, coconut flour, arrowroot, flaxseed, salt, cinnamon, baking soda, ginger, and allspice; whisk to remove lumps. In a large bowl, whisk together eggs, coconut oil, and maple syrup until light and fluffy, 1 minute. Add the vanilla extract and pumpkin. Next, add the flour mixture and still until well combined. Fold in half the walnuts or pecans. Pour into the prepared pan. Bake for 50 minutes or until golden brown. Mix all ingredients for the glaze and spread when the bread is ready to enjoy.
