1 and ¾ cup almond flour, super-fine [do NOT use almond meal]
¼ cup tapioca flour
1 tbsp coconut flour
1 tsp baking soda
1 tbsp pumpkin pie spice
½ tsp ground cinnamon
pinch fine grain sea salt
spray coconut oil
Turbinado sugar, optional
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.]
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