- 1/4 cup (4 tablespoons) butter or ghee, (plus more for greasing the pan (you can also use Tin Star Foods Brown Butter Ghee))
- 1 15 ounce can pumpkin ((about 2 scant cups))
- 4 large eggs
- 1 cup coconut sugar
- 2 tablespoons bourbon ((or apple juice or water if you don't want to use bourbon))
- 2 teaspoons vanilla extract
- 1 1/2 cups almond flour
- 3/4 cup tapioca starch ((or arrowroot starch))
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon finely ground sea salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- Preheat the oven to 350ºF and butter a 9×5 inch bread pan.
- To make the brown butter: In a small skillet over medium heat, melt the butter. Swirl the pan as it cooks and watch it closely. The butter will foam, and then once the foam settles, the milk solids will begin to brown, and will start to smell nutty. Remove from the heat once that happens. Set aside.
- In a large bowl, whisk together the pumpkin, eggs, coconut sugar, bourbon, and vanilla until smooth. Slowly pour in the brown butter, whisking while you pour.
- In a medium bowl, whisk the dry ingredients – almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- Add the dry ingredients to the wet ingredients and whisk until just incorporated.
- Pour into the greased bread pan and smooth out the top. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before removing from the pan and slicing.
It is easy to under-bake this loaf, it will look cooked and bounce back when you poke it, but resist the urge to pull it out too early. Mine turned out best when I let it get dark brown on the top.