Preheat oven to 350 degrees F and spray a 5x9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
Pour wet ingredients into the dry ingredients and gently combine with a spatula.
Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.
NOTE: If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.
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Ingredients
Directions
Preheat oven to 350 degrees F and spray a 5x9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
Pour wet ingredients into the dry ingredients and gently combine with a spatula.
Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.