2 tablespoons agave nectar (coconut nectar, honey, or maple syrup works)
1 teaspoon vanilla extract
1cup blanched almond flour
1/2cup cassava flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice + 1/2 teaspoon for sprinkling on top
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
2 tablespoons shelled pumpkin seeds (pepitas) for topping
Preheat oven to 350F.
Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.
Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
Line a 9×5 inch loaf pan with parchment paper.
Transfer the batter into the bread pan and smooth it out into an even layer.
Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
Bake for 35 minutes or until it rises and a toothpick comes out clean.