- ⅓ cup melted coconut oil
- 1/4 cup + 2 tbs maple syrup
- 2 eggs
- 1 ¼ cup pumpkin purée
- ¼ cup almond milk
- ¼ tsp apple cider vinegar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cup flour (I used my gluten free blend. 1 ¼ cup sorghum flour, ¼ cup almond flour, ¼ tapioca)
Preheat oven to 325 F/165 C
Add the apple cider vinegar to almond milk and set aside for 5-10 min.
Grease a 9×5- loaf pan
In a large bowl, beat the coconut oil and maple syrup. Add the eggs one at a time, whisking until blended.
Add the pumpkin, almond milk and vanilla. Whisk until blended. Set aside.
In a separate bowl, mix together the flour, baking soda, salt and spices.
With a wooden spoon, stir in the dry ingredients until combined.
Pour the batter into your loaf pan. and sprinkle lightly with cinnamon.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 15 minutes. Transfer loaf to a wire rack and allow to cool completely before slicing.