1. 1

   Stap 1

   Preheat the oven to 162°C and line a loaf pan with parchment paper, leaving enough overhang on the sides to easily lift the bread out later.

2. 2

   Stap 2

   In a large mixing bowl, combine 120 ml avocado oil, 250 g organic cane sugar, and 3 large eggs. Whisk until the mixture is smooth and silky.

3. 3

   Stap 3

   Add 425 g pumpkin purée to the wet mixture and whisk until fully incorporated.

4. 4

   Stap 4

   Add 180 g almond flour, 200 g gluten-free flour blend, 1.5 tsp baking soda, 1 tsp sea salt, 1.5 tsp ground cinnamon, and 1 tsp pumpkin pie spice.

5. 5

   Stap 5

   Whisk the dry ingredients into the wet mixture until the batter is smooth and well combined.

6. 6

   Stap 6

   Pour the batter into the prepared loaf pan and spread it evenly.

7. 7

   Stap 7

   Bake on the center rack for 75-90 minutes, or until a skewer inserted into the center comes out clean.

   Timer 90 min
8. 8

   Stap 8

   Remove the bread from the oven and let it cool in the pan for 10 minutes.

   Timer 10 min
9. 9

   Stap 9

   Use the parchment paper edges to lift the loaf out and transfer it to a cooling rack to cool completely for 2-3 hours before slicing.

   Timer 180 min

Spatie/pijltjestoetsen: volgende of vorige stap