Gluten-Free Pumpkin Bread
This gluten-free pumpkin bread relies on almond flour and coconut flour for its incredible taste and texture that are causing people to exclaim, "Wow!" and "Amazing!" and "What a surprise!" It's gluten-free, dairy-free, and paleo friendly but no one will ever guess.
Preheat the oven to 325°F (162°C). Adjust an oven rack to the middle position. Line a 9-by-5-inch (23-by-13-cm) glass or metal loaf pan with parchment paper. In a large food processor, combine the almond flour, coconut flour, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar. Pulse 10 times or until mixed.
Add the pumpkin, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs. Process until combined, 20 to 30 seconds. Scrape down the sides and process again if needed to combine.
Use a rubber spatula to scrape the mixture into the parchment-lined loaf pan. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes if using a metal loaf pan, and 70 to 75 minutes if using a glass pan.
Let the pumpkin bread cool in the pan on a wire rack for 15 minutes.
Run a knife around the sides of the pan to loosen the pumpkin bread. Remove the loaf from the pan by lifting the parchment paper. Let the pumpkin bread cool completely on the wire rack before slicing. Serve each slice with a dollop of coconut whipped cream, if desired. The pumpkin bread will keep beautifully when wrapped in plastic wrap at room temperature for up to 3 days.