Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
- Mix flax eggs: Combine 2 tbsp ground flaxseed with 5 tbsp water. Let sit 5–10 minutes to thicken.
- Whisk all dry ingredients in a large bowl: almond flour, coconut flour, sweetener, baking powder, baking soda, xanthan gum, salt, and pumpkin pie spice.
- In a medium bowl, mix pumpkin puree, almond milk, oil, apple cider vinegar, and flax egg mixture until smooth.
- Combine wet and dry ingredients. Stir gently with a spatula until just mixed. Do not overmix.
- Pour batter into prepared loaf pan. If using cinnamon topping, mix all topping ingredients and sprinkle over the top.
- Bake 55–60 minutes, until a toothpick inserted comes out clean. Cover with foil if browning too fast.
- Cool in pan for 15 minutes, then transfer to a wire rack. Cool completely (at least 2 hours) before slicing.
- Optional glaze: Whisk powdered sweetener, almond milk, and maple extract. Adjust consistency. Drizzle over cooled loaf and let set 15 minutes.
Notes
To make it nut free, use finely ground sunflower seed flour in place of almond flour. For muffins, divide into a 12-cup muffin tin and bake 20–25 minutes. Always ensure wet ingredients are at room temperature for best texture. Try adding orange zest or a pinch of cardamom for a twist. Use a kitchen scale or spoon-and-level method for measuring flours. Don’t overmix the batter or slice before fully cooled.