Baking with pumpkin is one of my favorite ways to celebrate the arrival of fall. While summer is forever my most beloved season, this spicy pumpkin bread with an added kick of espresso always helps me bid summer farewell. I also find this recipe to be the perfect warm-up before the many pies and cookies of the holiday season. Having a slice of this bread with my morning coffee or tea makes it especially impossible to resist the charms of fall!
Pumpkin Spice Latte Bread
For 2 mini loaves or one standard loaf
2 cups almond flour
2 tablespoons coconut flour
2 tablespoons Cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon espresso powder (or 1 ounce espresso)
1/2 teaspoon Himalayan pink salt
1 cup pumpkin puree
1/2 cup maple syrup
3 tablespoons melted coconut oil
3 eggs
3 tablespoons coconut milk
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
Preheat oven 350°F.
Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk and vanilla. Slowly add in flours, spices, baking soda and salt. Stir to combine and pour into standard size loaf pan. Bake 30-40 minutes. Cool completely, take out of pans, and enjoy.
your pictures are perfect like always !! Love, Anna xx
Ah this looks absolutely amazing. Quick question–for the coconut milk, did you use canned or boxed?
Hi! I use canned. I like the Nature Value brand :). It’s BPA free.
I completely agree
An outstanding share! I’ve just forwarded this onto a friend who was doing a
little research on this. And he actually ordered me
breakfast because I found it for him… lol. So allow me to reword this….
Thank YOU for the meal!! But yeah, thanx for spending the time to discuss
this topic here on your web site.