The warming winter spices used in this recipe are worth the investment if you don’t have them gracing your kitchen shelves already, as then you will have them around when you want to make it again.

Whether you decide to roast a sweet potato yourself or use canned pumpkin purée, you can freeze what you have left over in small ready-to-go portions for when the urge strikes to make it again.

I can highly recommend this bread to share with your family at a holiday gathering or with your friends at a potluck – garnish the bread with sliced persimmons, rosemary, and some almonds or another nut you have around for a lovely presentation. A simple slice also makes a great snack, yet you could easily dress it up with some sweetened whipped cream for a holiday dessert. However you eat this yummy loaf, enjoy it!

Pumpkin Spice Bread 🍠 🎃 🍞

Dry Ingredients
1 cup blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 Tablespoons ground cinnamon
2 teaspoons ground nutmeg (I like to grate mine fresh with a microplane)
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground allspice

Wet Ingredients
1/2 cup pumpkin purée or well-mashed, roasted sweet potato (with no skin)
3 eggs
2-3 tablespoons honey
1 tablespoon vanilla extract
1/4 teaspoon stevia drops or monkfruit extract powder (optional, this makes it slightly sweeter)

Instructions 💫
1. Preheat oven to 350 degrees, and grease a loaf pan with butter or olive or coconut oil, whatever is easy!

2. Put all dry ingredients into a medium bowl. Using a whisk, mix together thoroughly, breaking up any lumps.

3. Put all wet ingredients together in a larger bowl, and mix using until smooth using the whisk. Taste it, and adjust sweetness according to taste.

4. Pour batter into the pan, then bake for approximately 40-45 minutes, You’ll know the loaf is done when a toothpick or narrow knife inserted into the center comes out clean.

5. Remove from the oven, and cool bread in the pan on a rack before slicing.