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Ingredients
Scale
- Cooking spray or oil, for pan
- 1 cup pumpkin puree (canned or fresh)
- ½ cup plus 1 tablespoon (98 g) packed coconut sugar
- 1 ¼ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 large eggs
- 2 cups (220 g) almond flour
- 2 tablespoons (20 g) arrowroot powder or cornstarch
- 1 teaspoon baking powder
- ⅓ cup plus 2 tablespoons chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Combine all wet ingredients in a bowl and whisk until smooth.
- In another bowl, mix dry ingredients, ensuring no lumps in the almond flour.
- Combine wet and dry mixtures gently and fold in nuts if using.
- Pour batter into the loaf pan and sprinkle leftover nuts on top.
- Bake for 45-50 minutes until golden brown, then cool in the pan for 10 minutes.
- Remove from the pan and cool on a wire rack before slicing.
Notes
Use high-quality pumpkin puree for the best flavor.
Do not over mix when combining wet and dry ingredients.
Cool completely before slicing to avoid a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Paleo
Nutrition
- Calories: 170
- Sugar: 6
- Sodium: 250
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
- Cholesterol: 70