This classic pumpkin bread loaf is perfectly dense and moist with that nostalgic pumpkin spice taste we all crave during the fall. It’s naturally sweetened with maple syrup, which goes so well with pumpkin spice. I love adding some chopped pecans to the batter to create some texture. Chocolate chips would be delicious too!

Recipe

Ingredients

• 1 cup unsweetened pumpkin puree

• 3/4 cup coconut sugar

• 1/4 cup olive oil

• 1/4 cup coconut oil, melted

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup almond flour

• 1 cup oat flour

• 1 tbsp pumpkin pie spice

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

How to

1. Preheat oven to 350 F and grease or line a standard sized bread loaf pan with parchment paper

2. Cream together all the wet ingredients until smooth in a large bowl

3. Add the oat flour, almond flour, baking powder, baking soda, spices and salt to the wet ingredients and mix until well incorporated. If using chocolate chips or nuts, fold into batter.

4. Pour batter into prepared loaf pan, top with chopped nuts, and bake for about 50-60 minutes or until toothpick inserted comes out clean. Some ovens may take longer.

5. Let the bread stand in the pan for at least 10 minutes then cool on a cooling rack. Slice (but wait until completely cooled) and enjoy!