Ingredients:

• 15 oz can pumpkin puree
• 1 1/4 cup almond flour
• 1 cup sugar – 1/2 white 1/2 brown works well
• 3/4 t baking powder
• 1 t baking soda
• 2 t cinnamon
• 3/4 t ground nutmeg
• 1 t ground ginger
• 1/4 t cloves
• 3 t allspice
• 1 t salt
• 1 cup almond or peanut butter
• 3 eggs or flax eggs
• 1 t vanilla extract
• Pepitas or other seeds- optional

Special tools:

• 1 loaf pan
• Small saucepan

Steps:

1. In a small saucepan, cook the pumpkin puree on medium-low heat for 20 – 30 minutes, or until cooked down to about 1/2 cup. The pumpkin may stick to the pan, but after soaked for 20 – 30 minutes, it should be able to come off.
2. Combine the almond flour, sugar, baking powder, baking soda, salt, and spices.
3. In a smaller bowl, mix together the nut butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry and mix well.
5. Let the cooked pumpkin cool down for about 5 minutes.
6. Mix in the pumpkin with the other ingredients.
7. Pour into a greased or lined loaf pan.
8. Optionally, sprinkle the top with pepitas or other seeds.
9. Bake at 225 f for 60 – 70 minutes or until a knife inserted comes out dry.