Almond Flour Pumpkin Bread

• 6 cups blanched almond flour 224g, or unblanched super fine almond flour
• 4 ½ teaspoons baking powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon kosher salt
• 3 tablespoon pumpkin pie spice
• 1 1/2 sticks butter or coconut oil at room temperature
• 1 cup honey 113g
• 6 large eggs lightly beaten
• 2 1/4 cup pumpkin puree 183g, not pumpkin pie filling
• 3/4 cup chopped pecans about 1 ounce
• 3/4 cup dried cranberries or raisins, about 1 ounce

Instructions

• Preheat oven to 350˚F.
• Butter the ends and corners of 3 1-pound loaf pan (8.5 x 4.5 x 2.75 inches). Line the bottom and long edges of the pan with a strip of parchment paper trimmed so the paper overhangs to form handles for removing the loaf.
• In a medium bowl, whisk together dry ingredients: almond flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs; mix just until combined, scraping down bowl as necessary. Add dry ingredients and pumpkin puree; mix just until combined. Add pecans and dried cranberries; mix just until combined, scraping down the sides with a rubber spatula as needed.
• With a rubber spatula, scrape batter into prepared loaf pan and smooth the top. Bake 55-60 minutes, or until a knife inserted in the center comes out moist but clean (no wet crumbs). Tent with foil at 45-50 minutes to keep edges from getting too brown.
• Remove bread from oven and let cool in the pan on cooling rack for 15 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or for best results, wrap tightly with plastic wrap and refrigerate overnight before slicing.