Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, letting some hang over the sides.
- In a large bowl, whisk together almond flour, oat flour, sweetener, cinnamon, baking powder, baking soda, ginger, salt, and nutmeg until evenly mixed.
- In a medium bowl, stir together pumpkin puree, applesauce, oil, vinegar, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Gently fold together until just combined. Do not overmix.
- Fold in the diced apples until evenly distributed. The batter will be thick.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment and cool completely on a wire rack before slicing.
Notes
For a nutty crunch, fold in chopped walnuts or pecans. Sprinkle pumpkin seeds on top for a decorative finish. This bread is wonderful toasted with almond butter or coconut yogurt. Granny Smith or Honeycrisp apples work best for texture and flavor. Store at room temperature for 3 days, refrigerated for a week, or freeze for up to 3 months.