Recipe makes 12 servings.
Approximate Cook Time: 1 hour
|1/2||cup(s)||tapioca flour or starch|
|3||tablespoon(s)||coconut oil, melted|
|1/2||cup(s)||pumpkin puree, organic|
- Preheat oven to 350 F. Coat an 8.5x4.5 loaf pan lightly with coconut oil. Combine tapioca flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. Stir until combined.
- In a large bowl, combine the almond butter, eggs, maple syrup, coconut oil, pumpkin, lemon juice and vanilla and stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.
- Pour the batter into pan and bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving
- NOTE: use a high quality loaf pan or a silicone baking pan for best results