Dry ingredients
1 1/4 cups gluten-free 1-to-1 baking flour
1 cup almond flour
2 Tbsp ground flaxseed
1 1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 Tbsp cinnamon
1 1/2 tsp ground ginger
3/4 tsp nutmeg
1/2 tsp ground cloves
Wet ingredients
1 15-oz (425 g) can pumpkin purée
3 large eggs
1/2 cup pure maple syrup
1/3 cup olive oil or avocado oil
2 tsp vanilla extract
INSTRUCTIONS
Heat the oven to 350°F. Line a 9 × 5-inch loaf pan with parchment and lightly grease the exposed sides.
Whisk all the dry ingredients together very thoroughly so the spices and leaveners are evenly distributed.
In a second bowl, whisk the pumpkin, eggs, maple syrup, oil and vanilla. Fold the dry ingredients into the wet just until combined. Transfer to the pan and bake for about 45 minutes, checking at 40 minutes. If it’s browning before the center is cooked, loosely tent with foil. It’s ready when a tester in the center has moist crumbs but no wet batter. Cool for 15–20 minutes in the pan, then remove it and let it cool completely before slicing.
