This pumpkin bread is perfect for fall and holiday baking. The pumpkin spice fills the whole house with a delicious aroma and it tastes even better!
2 cups fine almond flour
1/2 cup tapioca starch
1 Tablespoon pumpkin pie spice
1 Teaspoon ground cinnamon
2 Teaspoons baking powder, see notes
1/2 Teaspoon sea salt
1 cup pumpkin purée, not pumpkin pie filling
1/2 cup maple syrup
1/3 cup avocado oil
1 Tablespoon vanilla extract
Preheat the oven to 350ºF and grease with avocado oil 3 miniature non-stick loaf pans, (or 1 regular sized non-stick loaf pan).
In a medium sized bowl, whisk together the almond flour, tapioca starch, pumpkin pie spice, cinnamon, baking powder, and sea salt.
In a small bowl, whisk together the pumpkin purée, maple syrup, avocado oil, eggs, and, vanilla extract.
Pour the pumpkin mixture into the almond flour mixture, and stir to combine.
Portion out the batter equally into the 3 mini loaf pans, or all of the batter into the regular sized loaf pan.
Place the loaves/loaf pan into the oven and bake until puffed in the center and a toothpick inserted comes out clean, or with moist crumbs. The mini loaves take about 35 minutes, and a full sized loaf pan takes about 55 minutes.
When the pumpkin bread is done, remove it from the oven and set the pan(s) on a cooling rack. Let the pumpkin bread cool in the pan(s) for 15-20 minutes. Then gently run a butter knife around the edges to loosen the bread and slide it out of the pan(s) to cool completely.
Slice and enjoy. This pumpkin bread keeps well for a couple of days without getting dry. I like to slice and freeze it so we can enjoy a slice whenever for weeks to come.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
I like baking any kind of paleo quick bread like this one in mini loaf pans because I think they bake more evenly and with the perfect amount of browning in the crust for our taste. I did bake this in a regular sized loaf pan and it does work, but it’s a little browner than we care for, although my husband still gobbled it down.
Also I tested one round of this recipe with a regular sized glass loaf pan, and I wouldn’t recommend it. The crust of the bread was so brown it was almost burnt which wasn’t the case when I used a non-stick pan.
- Category: Baking
- Method: Mixing
- Cuisine: American