Servings: 8

1 cup wheat flour 1 cup wheat flour
½ cup coconut flour ½ cup coconut flour
1½ T pumpkin spice blend 1½ T pumpkin spice blend
½ tsp cinnamon ½ tsp cinnamon
½ tsp baking soda ½ tsp baking soda
½ teaspoon baking powder ½ teaspoon baking powder
½ tsp salt ½ tsp salt
1 can pumpkin 1 can pumpkin
½ cup unsweetened almond milk ½ cup unsweetened almond milk
4 eggs 4 eggs
3 T honey 3 T honey
1 T coconut oil, melted 1 T coconut oil, melted
¾ tsp vanilla extract ¾ tsp vanilla extract

Preheat oven to 375 and line a loaf tin with parchment paper.
In lg bowl,  combine coconut flour, pumpkin spice blend, cinnamon, baking soda, baking powder and salt.
In separate bowl,  whisk together canned pumpkin, milk, eggs, honey, coconut oil and vanilla.
Fold wet ingredients into dry ingredients, then when evenly combined, gently fold in blueberries, then pour batter into prepared loaf pan.
Bake until inserted come out dry, 45 to 50 minutes.
Remove and let cool for 20 minutes before slicing.

Per serving: 214 cal, 7 gm fat, 4 gm saturated fat, 237 mg sodium, 30 gm carb, 10 gm sugar, 9 gm fiber, 8 gm protein  Per serving: 214 cal, 7 gm fat, 4 gm saturated fat, 237 mg sodium, 30 gm carb, 10 gm sugar, 9 gm fiber, 8 gm protein