PUMPKIN SPICE LOAF

Delicious for a brunch or it can double for dessert. Amazingly tender and flavorful, despite being grain-free! The spice makes it warm and so flavorful. Due to the longer bake time, I recommend the wooden skewer/toothpick trick to test for doneness. You want those little moist crumbs to cling, so you know it’s baked through but still moist, since it’s a really dense batter.

Your friends and family won’t guess this grain-free, healthy dish — it might become a new tradition.

Yield: 8

Tina Wells Health Coach: Tina Wells

Print

With ImageWithout Image

Pumpkin Spice Loaf

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Cook modePrevent screen from turning off

Ingredients

• 2 cups almond flour
• 1/2 cup tapioca flour (I prefer Bob’s Red Mill brand)
• 1-1/2 teaspoons pumpkin pie spice blend
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup organic pumpkin puree (not pumpkin pie mix)
• 2 eggs
• 1/4 cup avocado oil
• 1/4 cup vegan, plant-based butter, melted (I prefer Miyoko’s brand)
• 1/3 cup maple syrup

Method

1. Preheat the oven to 350º F and prepare a 4" X 8" loaf pan with avocado oil spray and parchment paper. Set aside.
2. Melt the vegan butter and allow to cool slightlyy.
3. Combine the almond flour, tapioca flour, baking soda, pumpkin spice and salt. Whisk to eliminate lumps.
4. Add the pumpkin puree, eggs, avocado oil, melted vegan butter and maple syrup. Mix together with a mixer or a wooden spoon until well combined.
5. Pour into the prepared loaf pan and smooth top. Bake for 30 minutes, rotating the pan halfway through baking. To test for doneness, insert a toothpick or wooden skewer into the fullest part of the loaf. It should have light, moist crumbs attached.
6. Cool completely and store in an airtight container, or freeze until ready to eat.

https://tinawellshealthcoach.com/recipe/pumpkin-spice-loaf

©Tina Wells Living, LLC

Did you make this recipe?

Sharing is Caring! @tinawellshealthcoach on instagram and hashtag it #tinawellshealthcoach