almond flour pumpkin spice bread

How To Make almond flour pumpkin spice bread

• 1

  Spray a 9x5 pan with nonstick spray. In a medium bowl blend together almond flour, tapioca starch, coconut flour, sugars, baking powder, baking soda, salt, pumpkin pie spice, cinnamon and nutmeg until combined.
• 2

  Set aside one teaspoon of the mixture and blend with the pecans in a small bowl. In a large bowl whisk together pumpkin puree, milk, zest, eggs, oil and vanilla until blended.
• 3

  Add flour mixture to the pumpkin bowl and blend until batter is smooth. Stir in the nuts but set aside a tablespoon to scatter on top of the batter. Scrape batter into prepared pan, add the remaining nuts to the top and place in a cold oven.
• 4

  Turn oven temperature to 350°F. Bake 35 minutes and turn temperature down to 325°F. Baking 30-35 minutes more or until the center of the bread registers190°F on an instant read thermometer or a toothpick in the center comes out clean.
• 5

  Cool in the pan about 15 minutes and then gently transfer quick bread to a rack to cool completely.
• 6

  Removing the bread from the pan on its side is easiest. Wait until it cools before standing up – it’s pretty fragile while it is hot. Once it is cool, slice with a serrated knife and serve.
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