Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 425g pumpkin puree
  • 2 large eggs
  • 120ml coconut oil
  • 150g coconut sugar
  • 60ml pure maple syrup
  • 1 tbsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves until well combined and sifted. Until the mixture is a uniform pale tan color.
  3. In a large mixing bowl, emulsify the wet ingredients by whisking together the pumpkin puree, eggs, coconut oil, coconut sugar, maple syrup, and vanilla extract until smooth. Whisk until the oil is completely integrated and the surface looks glossy.
  4. Gently fold the dry ingredients into the wet emulsion using a silicone spatula. Mix only until no streaks of flour remain to ensure a tender, velvet crumb. Stop the moment the flour disappears to avoid a tough texture.
  5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Until the top is deeply bronzed and the center feels springy to the touch.
  6. Allow the bread to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.