Ingredients:

  • 1.75 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1.5 cups (340g) pumpkin puree
  • 2 large eggs
  • 1 cup (200g) coconut sugar
  • 0.5 cup (120ml) avocado oil
  • 1 tsp vanilla extract

Instructions:

  1. Preheat and Prep. Set your oven to 350°F and grease your loaf pan. Note: Do this first so the baking soda reacts the moment it hits the heat.
  2. Whisk Dry Ingredients. In a medium bowl, combine the 1.75 cups flour, baking soda, salt, and all four spices. Note: Use a whisk to sift the spices into the flour evenly.
  3. Emulsify Wet Ingredients. In a larger bowl, whisk the 1 cup coconut sugar and 0.5 cup avocado oil until the mixture looks like wet sand.
  4. Add Protein and Puree. Beat in the 2 eggs one at a time, then stir in the 1.5 cups pumpkin puree and vanilla.
  5. The Gentle Fold. Pour the dry ingredients into the wet. Using a spatula, fold from the bottom up until no large dry patches remain.
  6. Transfer Batter. Pour the thick, orange batter into your prepared pan. Note: Tap the pan twice on the counter to release trapped air bubbles.
  7. Bake Phase. Place on the center rack for 60 minutes until the top is firm and a toothpick comes out with just a few moist crumbs.
  8. Cooling Period. Let it sit in the pan for 10 minutes until the edges pull away from the sides.
  9. The Final Rest. Transfer to a wire rack and wait at least 30 minutes before slicing. Note: Slicing too early causes the steam to escape, leading to a drier loaf later.