1Pour contents of canned coconut milk into glass dish - microwave for 1 minute until liquified. Whisk.
2Preheat oven to 350°F.
3Cut a piece of parchment paper and line bottom of glass loaf pan. Spray bottom and sides of pan with oil.
1In a large bowl, whisk together eggs, pumpkin, coconut milk, maple syrup, and vanilla extract.
2In a separate bowl, whisk together dry ingredients.
3Fold wet ingredients into dry and stir until just incorporated.
4Pour into loaf pan and top with a sprinkle of turbinado sugar [if desired]. Bake for 30-40 minutes or until center is set [insert toothpick into center, loaf is done when it comes out clean. Center will also spring back when pressed.]
1 cup organic pumpkin puree
⅓ cup creamy full-fat coconut milk [see notes]
⅓ cup pure maple syrup
1 tsp pure vanilla extract
1 and ¾ cup almond flour, super-fine [do NOT use almond meal]
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