Ingredients

The following ingredients have 12 Servings
  • 3/4 cup pumpkin puree
  • 1/2 cup avocado oil or olive oil
  • 3 large eggs
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 2 cup blanched almond flour
  • 1/4 cup tapioca flour or arrowroot flour
  • 1/4 cup raw sugar or monk fruit sugar
  • 1 teaspoon baking soda
  • pinch of allspice or nutmeg
  • 1/2 teaspoon kosher salt
  • 1 pinch black pepper
  • 2 Tablespoon fresh rosemary sprigs (or 3 teaspoon dried rosemary, divided)
  • 1/4 cup raw or roasted pumpkin seeds (divided)

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9×5 bread pan, 8×4 loaf pan, or 2 mini loaf pans (see notes) with parchment paper. Grease or oil the inside of the pans.
  • In a mixing bowl, combine the pumpkin, eggs, oil, and vinegar. Beat gently, or mix the ingredients with a spoon until they are smooth.
  • In another bowl, sift together the almond flour, tapioca flour, sugar, baking soda, spices, and salt. Keep the pumpkin seeds and rosemary sprigs aside.
  • Gently add part of the flour mixture to the bowl of wet ingredients, and mix until the batter is smooth. Repeat this step until all the flour is well-combined with the wet ingredients.
  • Fold in 1 Tablespoon of fresh rosemary or 2 teaspoons of dried rosemary and 2 to 3 Tablespoons of pumpkin seeds. Reserve the remaining seeds for topping.
  • Pour the batter into the prepared loaf pan (or 2 smaller mini loaf pans).
  • Sprinkle the pumpkin seeds and extra rosemary on top of the batter.
  • Bake for 40-45 minutes. Check the bread for doneness after 30 minutes. If the center is not done, cover with foil and bake for another 5- 10 minutes or until golden brown and toothpick inserted into the center comes out clean.
  • Remove the pan from the oven, and let the bread cool in the pan. After cooling, remove the bread from the pan, and slice or store it for later.