Low Carb Pumpkin Bread with Almond Flour

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides to create a sling.
2. In a large bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, baking soda, salt, and pumpkin pie spice.
3. In a separate smaller bowl, beat the pumpkin puree, eggs, melted butter, and vanilla extract until the mixture is smooth and glossy.
4. Fold the wet ingredients into the dry mixture using a spatula, stirring until just combined; do not overmix.
5. Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 55–65 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Allow the loaf to cool in the pan for 10 minutes before lifting it out using the parchment sling to cool completely on a wire rack.