Prep Time::15 mins
Cook Time::55 mins
Additional Time::15 mins
Total Time:: 1 hr 25 mins
Servings::8
Yield::1 (9×5-inch) loaf
Ingredients
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1 ½ cups almond flour
½ cup coconut flour
5 teaspoons pumpkin pie spice
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 (15 ounce) can pumpkin puree
4 large eggs
½ cup maple syrup
5 tablespoons coconut oil, melted
2 teaspoons pure vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan with parchment paper.
Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a large bowl with a whisk to mix.
Beat pumpkin purée, eggs, maple syrup, coconut oil, and vanilla together in a separate bowl until smooth; add to flour mixture and gently stir just until dry ingredients are moistened. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.
Tips
The batter also makes a great muffin. Just reduce bake time to 25 to 35 minutes.
You can use honey in place of the maple syrup, if preferred.